Cheesy Spaghetti Bake Recipe

Cheesy Spaghetti Bake Recipe

  • 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
  1. Cook spaghetti according to package directions. Drain and place in two greased 13-in. x 9-in. x 2-in. baking dishes; set aside.
  2. 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.
  3. 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.
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