Ingredients

• 1-1/2 pounds uncooked spaghetti
• 3 pounds ground beef
• 1 cup chopped onion
• 2/3 cup chopped green pepper
• 1 teaspoon minced garlic
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
• 1-1/3 cups water
• 1 can (8 ounces) mushroom stems and pieces, drained
• 3 cups (12 ounces) shredded cheddar cheese, divided

Directions

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink Add garlic; cook 1 minute longer. Drain. Stir in the soups, water and mushrooms.
• Drain spaghetti. Add spaghetti and 1 cup cheese to beef mixture. Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 20-25 minutes or until cheese is melted.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 to 1-1/4 hours or until heated through and cheese is melted. Yield: 2 casseroles (8 servings each).

Spaghetti Beef Casserole published in Simple & Delicious November/December 2008, p20