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: Click on the ingredient links to learn the nutritional information for all the Spaghetti Casserole ingredients. The serving size for any ingredient in Spaghetti Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.