This is a good dish to make for a Sunday after church potluck, or for any occasion when you are short on time. Put it together the night before, refrigerate, and bake the next morning while getting the family ready for church. Since the casserole is chilled, it will take a little longer to bake than the time given below.

We liked casseroles in my house when all the kids were home. Now, it is just my daughter, Anne, and me. You cook differently when there is only the two of you. It took me a long time to learn to cook the right amount of potatoes or rice for just the two of us. A ten pound bag of potatoes lasts forever now, it seems. They wouldn't have lasted a week back in the day. This dish is good reheated, too. Freeze any leftovers for another meal.

BAKED SPAGHETTI

1 lb ground beef
½ medium onion, chopped
½ green pepper, chopped
Salt to taste
8-oz raw spaghetti, cooked
1 can cream of mushroom soup
1 can tomato soup
16-oz can chopped tomatoes
4-oz can sliced or mushroom pieces
1 cup shredded sharp cheddar cheese
Garlic powder to taste

Brown ground beef in deep skillet. Add onion, green pepper and salt. Continue to saute until vegetables are partially softened. Drain. In medium bowl, stir together soups, tomatoes, and mushrooms to combine well. Sprinkle with garlic powder. Add to skillet. Carefully stir in spaghetti until well mixed. Pour into a greased 3 quart casserole. Top with shredded cheese. Bake at 350 F, uncovered, for about 35 minutes until flavors are thoroughly mixed and casserole is bubbly hot. Serve with garlic toast made by buttering toasted bread and sprinkling with garlic powder.