BAKED SPAGHETTI IV

BAKED SPAGHETTI IV


1 (16-oz.) spaghetti
1-1/2 lbs. ground beef
1 medium onion, chopped
½ cup green pepper, chopped
1 (10-3/4-oz.) can condensed cream mushroom soup, undiluted
1 (10-3/4-oz.) can condensed tomato soup, undiluted
1 (8-oz.) can tomato sauce
1 cup water
2 Tbsp. brown sugar
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. dried marjoram
½ tsp. dried rosemary, crushed
1/8 tsp. garlic salt
1 cup shredded mozzarella cheese, divided


Break spaghetti in half and cook according to package directions.
Meanwhile, in a Dutch oven, cook the beef, onion, and green pepper over medium heat until meat is no longer pink. Drain.
Stir in soups, tomato sauce, water, brown sugar, and seasonings.
Drain spaghetti and stir into meat sauce.
Stir in ½ cup cheese.
Transfer to a greased 13-x-9-x-2-inch baking dish.
Cover and bake at 350^ for 30 minutes.
Uncover and sprinkle with remaining cheese.
Bake uncovered 10-15 minutes longer until the cheese is melted.

Yield: 12 servings.