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Baked Spaghetti II

By: Debbie Clark

"Here is an inexpensive and delicious meal made rich and zesty by tomato soup, cream of mushroom soup, green pepper, and cheese. You can use any kind of pasta and you can substitute ground chicken and turkey for beef. My kids love it!"

Rate/Review | Read Reviews (62)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 to 8 servings

Ingredients

1 pound spaghetti
1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups water
1 (10.75 ounce) can condensed tomato soup
2 cups shredded sharp Cheddar cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.
Preheat oven to 350 degrees F (175 degrees C).
Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.
Bake in preheated oven for 20 to 30 minutes; serve.