1 lb. spaghetti noodles
4 lbs. hamburg
2 med. onions
1 gr. pepper
2 tsp. salt
2 cans cream of mushroom soup
4 cans tomato soup
3 c. milk
4 c. sharp cheddar cheese, grated

Break spaghetti into 3 inch lengths. Cook in large amount of boiling water, drain. Brown meat, onion and pepper. Add salt. Gradually stir in soups, milk and 2 cups cheese. Divide spaghetti between two 9 x 13 inch pans. Into each put 1/2 meat and soup mixture. Sprinkle with remaining cheese. Bake at 350 degrees for about 1 hour or until hot throughout. Serves 20 - great for a crowd or can easily be cut in half.