Baked Spaghetti

Break spaghetti into 3-inch lengths. Cook in a large amount of boiling water; drain.

In Dutch oven or kettle, cook meat, onion and green pepper until meat is browned.

Sprinkle with salt. Gradually stir in soups, milk and 2 cups of the cheese.

Divide spaghetti evenly between two 9 x 13 x 2-inch baking dishes.

Into each pan, stir half the soup-meat mixture.

Sprinkle 1 cup cheese atop each dish or use 1 large baking dish.

Bake, uncovered, at 350° for 1 hour or until hot through.