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Cheesy Spaghetti Bake

By: Sue Braunschweig

"With all the favorite ingredients of spaghetti and meat sauce, this recipe makes two hearty family-style casseroles. Its great for entertaining or a potluck. --Sue Braunschweig, Delafield, Wisconsin"

Rate/Review | Read Reviews (20)

Prep Time:
45 Min

Cook Time:
40 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

1 pound uncooked spaghetti, broken into 3-inch pieces
4 pounds ground beef
2 large onions, chopped
1 large green pepper, chopped
4 cups milk
4 (10.75 ounce) cans condensed tomato soup, undiluted
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
4 cups shredded sharp Cheddar cheese, divided

Directions

Cook spaghetti according to package directions. Drain and place in two greased 13-in. x 9-in. x 2-in. baking dishes; set aside.
In two Dutch ovens or stockpots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil.
Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 40-45 minutes or until bubbly and top is lightly browned.