1 lb. spaghetti
4 lbs. ground beef
2 lg. onions, chopped
1 lg. green pepper, chopped
2 tsp salt
2 (10 1/2 oz.) cans cream of mushroom soup
4 (10 1/2 oz.) cans tomato soup
1 qt. milk
1 lb. (4 c.) sharp American cheese, shredded

Break spaghetti into 3 inch lengths, cook and drain. In Dutch oven, cook meat, onion and pepper until meat is browned. Drain off excess grease and sprinkle with salt. Gradually stir in soups, milk and 2 cups cheese. Divide spaghetti evenly between two 13 x 9 x 2 inch baking dishes. Pour half soup mixture over each. Sprinkle remaining cheese over top. Bake uncovered in 350 degree oven for about 1 hour or until hot through out.