BAKED SPAGHETTI
Yields 12 servings
1 pkg. (16 oz.) spaghetti
1-1/2 lbs. ground beef
1 med. onion, chopped
1/2 cup chopped green pepper
1 can cream of mushroom soup, undiluted
1 can tomato soup, undiluted
1 can (8 oz.) tomato sauce
1 cup water
2 tbsp. brown sugar
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
1/2 tsp. dried rosemary, crushed
1/8 tsp. garlic salt
1 cup (4 oz.) shredded part-skim mozzarella cheese, divided
Break spaghetti in half; 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 the soups, tomato sauce, water, brown sugar and seasonings.

Drain spaghetti; stir into meat sauce.  Add 1/2 cup of the cheese.  Transfer to a greased 13 x 9 x 2-in. baking dish.  Cover and bake at 350 for 30 minutes.  Uncover; sprinkle with remaining cheese.  Bake 10-15 minutes longer or until the cheese is melted.
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