1 lb. spaghetti
1 lb. lean ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 (10.75 oz.) can condensed cream of mushroom soup
1 1/2 cups water
1 (10.75 oz.) can condensed tomato soup
2 cups shredded sharp Cheddar cheese

Makes 6 to 8 servings

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready in: 40 Minutes

From Kelly-Ann

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 min. or until tender; drain and reserve.

2. In a large skillet over med. heat, brown beef, and sauté onion, green pepper and garlic; drain and return to skillet.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13" baking dish; top with Cheddar cheese.

5. Bake in preheated oven for 20 to 30 min.  Serve.

You can use any kind of pasta and you can substitute ground pasta and turkey for beef.