Spaghetti Casserole

1  lb.		lean ground beef
6-1/2  ounces		Whole Wheat Spaghetti (Heartland - 100%)
10-1/2  ounces		Campbell's Tomato Soup - Canned with Tomato Pieces, Low Sodium
10-1/2  ounces		Campbell's Tomato Soup - Condensed
6  ounces		Hunt's Tomato Sauce - Canned
2  cups		Great Value Mild Shredded Cheddar Cheese
1  cup		Mushrooms - Canned, Slices, Drained
3/4  cup		White Onion - Chopped

Tip: For nutritional information on all the ingredients in Spaghetti Casserole just click on each ingredient name. Then adjust the serving size for any Spaghetti Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Brown spaghetti until crumbly. Break spaghetti into 3 lengths - cook and drain. Mix wet items well. Using dry italian seasoning to taste. Bell peppers (optional - chopped) Chop onion. Add to wet mix. Salt and Pepper to taste. Add spaghetti to wet mix and mix until spaghetti is covered. Add meat and mix well. Mixture will be very thick. Pour all ingredients into baking dish and cover with shredded cheese. Cheese can be eliminated to save calories. Bake at 350 degrees for 45 min to 1 hour or until bubbly.