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Yield:
6 servings
Ingredients:
| 1 lb |
spaghetti |
| 1 lb |
ground beef |
| 1 x |
onion, chopped |
| 1 x |
green bell pepper, chopped |
| 2 x |
cloves garlic, chopped |
| 1 x |
(10.75 ounce) can condensed cream of mushroom soup |
| 1/2 cup |
water |
| 1 x |
(10.75 ounce) can condensed tomato soup |
| 2 cup |
shredded sharp Cheddar cheese |
| 1 x |
Bring a large pot of lightly salted water to a boil. Add pasta and cook for |
| 8 x |
to 10 minutes or until al dente, drain and reserve. |
| 2 x |
In a large skillet over medium heat, brown beef, and saute onion, green |
| |
pepper and garlic, drain and return to skillet. |
| 3 x |
Preheat oven to 350 degrees F (175 degrees C). |
| 4 x |
Stir condensed cream of mushroom soup, water, and condensed tomato soup |
Instructions:
Instructions: Mixture into a 9 x 13 inch baking dish; top with Cheddar cheese.
5 Bake in preheated oven for 20 to 30 minutes; serve.
Makes 6 servings
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