Spaghetti Beef Casserole

By luvmybuttonsnbows

Ingredients

• 1 1/2 lbs, uncooked spaghetti
• 3 lbs. ground beef
• 1 c. chopped onion
• 2/3 c. chopped green pepper
• 1 tsp. minced garlic
• 2 cans (10 3/4 oz.) condensed cream of mushroom soup, undiluted
• 2 cans (10 3/4 oz. each) condensed tomato soup, undiluted
• 1 1/3 c. water
• 1 can (8 oz.) mushroom stems ans pieces, drained
• 3 c. (12 oz.)shredded cheddar cheese, divided

Preparation

Step 1

1. Cook spaghetti according to pscksge directions. Meanwhile, in two large skillets, cook the beef, onion and green pepper over medium heat until meat is no longer pink. add garlic; cook 1 minute longer, Drain. Stir int the soups, water and mushrooms.

2. Drain spaghetti. Sdd spaghetti and 1 cup cheese to beef mixture. Transfer to two greased 13 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.