1 (8 oz.) pkg. thin spaghetti
1 lb. ground beef
1/2 c. chopped green pepper
1 lg. onion, chopped
1 (10 3/4 oz.) can tomato sauce (undiluted)
2/3 c. water
1 (8 oz.) can whole kernel corn
2 c. (8 oz.) shredded Cheddar cheese
1/2 tsp. salt
1 1/2 tsp. dried Italian seasoning

Cook spaghetti according to package directions; drain; set aside. Cook ground beef, green pepper and onions in large skillet until meat is browned, stirring to crumble meat. Drain drippings. Add next 7 ingredients to beef mixture mixing well.

Combine beef mixture and spaghetti. Spoon into lightly greased 13x9x2 baking dish. Cover and refrigerate overnight. Remove from refrigerator. Stand at room temperature 30 minutes. Bake covered 350 degrees for 45 minutes.