Spaghetti Casserole

For those of you who know me, cooking isn't one of my strong points.  I just barely "get by" when it comes to cooking.  The recipes I post here on the blog are all easy, usually fast and pretty much fail proof.  This one is no exception.  My childhood friend, Nancy's mom always made Spaghetti Casserole when it was her turn to cook for youth supper (which he had every Sunday evening at church).  Everyone was always so glad when it was her turn because this was so good. 

Spaghetti Casserole

1 1/2 lb. ground beef

1 medium onion, chopped

1/4 cup bell pepper, chopped (optional)

1/2 tsp. garlic salt or powder

1 can Campbell's Golden Mushroom Soup

1 can Tomato Soup

1 package spaghetti

Cheddar Cheese, grated

Brown meat and onion and drain.  Add bell pepper and garlic salt.  Add mushroom soup and tomato soup.  Turn heat on low and let simmer for 5 to 10 minutes.  Cook spaghetti according to package directions and drain.  Add spaghetti to meat mixture.  In a large casserole dish, add half of the mixture.  Top with grated cheese, then add the remaining layer of mixture.  Add remaining cheese to top.  Bake at 300 degrees for 15 - 20 minutes.  

This can be prepared ahead of time and frozen.  When cooking from froze, cover with foil and bake for 30 - 45 minutes.