1 (16 oz.) pkg. spaghetti
4 lbs. ground beef
2 c. chopped onions
1 c. chopped green pepper
2 tsp. salt
2 cans cream of mushroom soup
4 cans tomato soup
1 qt. milk
4 c. sharp American cheese

Break spaghetti into 3" lengths and cook in large amount of boiling salt water. Drain spaghetti when done. In Dutch oven cook ground beef, onion and green pepper until meat is brown. Sprinkle with salt. Gradually stir in soups, milk and 2 cups of the cheese. Divide cooked spaghetti evenly between 2 (13"x9"x2") dishes. Into each pan stir half the soup-meat mixture. Sprinkle remaining cheese on top. Bake, uncovered at 350 degrees for 1 hour or until hot. Makes 20 servings.