1 lb Ground beef

      2    Medium onions,chopped

      1 cn Tomatoes(28 oz)

    3/4 c  Chopped green pepper

    1/2 c  Water

      1 cn Mushroom stems/pieces(4 oz)

      2 ts Salt

      1 ts Sugar

      1 ts Chili powder

      1 pk Thin spaghetti(7 oz)

      1 c  Shredded Cheddar cheese

  Cook and stir meat and onions in large skillet or Dutch oven until meat is
  brown. Drain off fat. Stir in tomatoes (with liquid) and remaining
  ingredients except Cheddar cheese; break up tomatoes.
  TO COOK IN SKILLET: Heat mixture to boiling. Reduce heat; cover and simmer,
  stirring occasionally, until spaghetti is tender, about 30 minutes. (A
  small amount of water can be added if necessary.) Sprinkle with cheese.
  Cover and heat until cheese is melted.
  TO COOK IN OVEN: Pour mixture into ungreased 2- or 2 1/2-quart casserole.
  Cover and bake in 375' oven, stirring occasionally, until spaghetti is
  tender, about 45 minutes. Uncover; sprinkle with shredded Cheddar cheese
  and bake about 5 minutes.