1 lb. ground beef
3/4 c. chopped onion
1/2 c. chopped green pepper
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can water
1 (8 oz.) can tomato sauce
1/2 tsp. salt
1 clove garlic, minced
1 (8 oz.) pkg. thin spaghetti
1 c. shredded sharp cheddar cheese

In skillet, combine beef, onion, and green pepper. Brown over medium heat. Add mushroom and tomato soup, water, tomato sauce, salt, and garlic. Simmer for 15 minutes. Cook and drain spaghetti according to package directions. Blend 1/2 cup shredded cheese into meat sauce and place in 3 quart casserole. Top with remaining 1/2 cup cheese. Bake in 350 degree oven for 45 minutes. Serves 6-8. Can be doubled or tripled for larger crowds.