Ingredients
1
(7-oz.) pkg. uncooked spaghetti, broken into thirds
1/2
lb. bacon, cut into 1-inch pieces
1/2
cup chopped onion
1/2
cup chopped green bell pepper
1
(28-oz.) can whole tomatoes, undrained, cut up
8
oz. (2 cups) shredded American cheese
Preparation
Heat oven to 325°F. Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water.
Meanwhile, in large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Drain all but 1 tablespoon bacon drippings from skillet.
Stir in onion and bell pepper; cook until crisp-tender. Add cooked spaghetti, bacon, tomatoes and 1 1/2 cups of the cheese; mix well. Place in ungreased 2-quart casserole.
Bake at 325°F. for 45 to 60 minutes or until hot and bubbly. Top with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted.
