Cook spaghetti according to package directions. Drain and place in 2 greased 13x9-in. baking dishes; set aside. , In 2 Dutch ovens or stockpots, cook the beef, onions and green pepper over medium heat until meat is no longer pink, breaking it into crumbles; drain. To each pot, add 2 cups of milk, 2 cans of tomato soup, 1 can of mushroom soup and 1 cup of cheese. Bring to a boil. , Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned.