Baked Spaghetti

By: Becky Henson

Ingredients:

1 pkg (16 oz) spaghetti

1 1/2 lbs. ground beef

1 medium onion, chopped

1/2 cup chopped green pepper

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 can (10 3/4 oz) condensed tomato soup, undiluted

1 can (8 oz) tomato sauce

1 cup water

2 tablespoons brown sugar

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon dried rosemary, crushed

1/8 teaspoon garlic salt

1 cup (4 oz) shredded part-skim mozzarella cheese, divided

Directions:

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 cheese. Transfer to a greased 13x9 baking dish. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 12 servings