1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can tomato soup
1 soup can water
1/2 lb. med. cheddar cheese, grated plus enough for topping
1 tsp. salt
1/2 tsp. pepper
Dash of MSG
1/2 lb. thin spaghetti

Brown the ground beef with onion, green pepper and garlic. Add the soups, also soup can of water. Let simmer for 1 hour. Add the cheese, salt, pepper and MSG and stir until the cheese is melted. Cook spaghetti according to package directions. Drain well and add to meat mixture. Put into a greased 1 1/2 to 2 quart casserole and top with more cheese. Bake at 350 degrees until very hot and bubbly. Serves 4 to 6.