I got this recipe from the Taset of Home magazine I get. I am posting the original recipe here but letting you know that I added some chopped green chiles to it for some added spice. (Sorry, we are green chile addicts.)  Anyway, I also did not use the garlic salt it calls for, as I used some fresh minced garlic. Something else I did was to not use all hamburger. I used half hamburger and half homemade breakfast pork sausage that I make and freeze. We liked it and it is an easy meal to make that gives us some leftovers too.

 

GQ

 

Baked Spaghetti

1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon garlic salt
1 cup (4 ounces) shredded mozzarella cheese, divided

Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.

Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.

Yield: 12 servings.