Spaghetti Beef Casserole

1-1/2 pounds uncooked spaghetti
3 pounds ground beef
1 cup chopped onion
2/3 cup chopped green pepper
1 teaspoon minced garlic
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1-1/3 cups water
1 can (8 ounces) mushroom stems and pieces, drained
3 cups (12 ounces) shredded cheddar cheese, divided

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink Add garlic; cook 1 minute longer. Drain. Stir in the soups, water and mushrooms. Drain spaghetti. Add spaghetti and 1 cup cheese to beef mixture. Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 20-25 minutes or until cheese is melted. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 to 1-1/4 hours or until heated through and cheese is melted. Yield: 2 casseroles (8 servings each).

Source : Taste of Home