Ingredients
1-1/2 pounds uncooked spaghetti3 pounds ground beef1 cup chopped onion2/3 cup chopped green pepper1 teaspoon minced garlic2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted2 cans (10-3/4 ounces each) condensed tomato soup, undiluted1-1/3 cups water1 can (8 ounces) mushroom stems and pieces, drained3 cups shredded cheddar cheese, divided
Preparation
Cook spaghetti according to package 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 in the soups, water and mushrooms.
Drain spaghetti. Add spaghetti and 1 cup cheese to beef mixture. Transfer to two greased 13x9-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.
