2 pounds lean ground beef
2 (16 ounce) cans kidney beans
8 ounces shredded Cheddar cheese
1/2 cup diced onion
2 cups shredded Cheddar cheese
1/2 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
1/4 cup chopped green bell pepper
1 cup diced green bell pepper
2 (10 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can cream of mushroom soup
3 cups chicken broth
1/2 cup chopped celery
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
salt to taste
4 cups water
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the meat, beans, cheese, onion, green bell pepper, bell peppers and green bell pepper. Mix in mushrooms, cream of mushroom soup, chicken broth, celery, garlic powder, basil, salt, pepper and green bell pepper.
Place pasta in a large saucepan and cover with cold water to prevent sticking. Bring to a boil, reduce heat to low and simmer for 5 minutes.
Stir pasta into the beef mixture, mixing evenly. Reduce heat to medium-low and simmer for 10 minutes.
Return pasta to a boil and stir in cheese, onion, green bell pepper, bell peppers and green bell pepper. Season with green pepper and chicken broth. Return pasta to a boil and cook, stirring occasionally, for 6 minutes. Return pasta to a pot of lightly salted boiling and add water. Simmer everything but pasta for about 10 minutes.
Return pasta to a simmer and add cream of mushroom soup, chicken broth, celery and garlic powder. Simmer for 5 minutes, stirring occasionally.
Return pasta to a boil and cook gently for 5 more minutes, or until spaghetti is tender. Stir in salt and pepper, and cook until the pasta is lightly browned. Serve with spaghetti sauce, if desired.