CHEESY SPAGHETTI BAKE

CHEESY SPAGHETTI BAKE
"It is great for a pot luck"

1 lb. uncooked spaghetti, broken onto 3-inch pieces
4 lbs. ground beef
2 large onions, chopped
1 large green pepper, chopped
4 cups milk
4 cans (10-3/4-oz.each) condensed tomato soup, undiluted
2 cans (10-3/4-oz.each) condensed cream of mushroom soup, undiluted
4 cups (16-oz,) shredded sharp Cheddar cheese, divided
Cook spaghetti according to package directions. Drain and place in two greased 13x9-inch-baking dishes; set aside.

In two Dutch ovens or larger kettles, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, 2 cans tomato soup, one can 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^ for 45 to 50 minutes or until bubbly and top is lightly browned.

Yield: 2 casseroles (12 servings each).