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Old 03-25-2009, 11:56 AM
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Default Baked Spaghetti

Baked Spaghetti

1 package (16 ounces) spaghetti

1-1/2 pounds lean 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 part-skim 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 by 9 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.
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