mom's spaghetti casserole

1 16 oz package of spaghetti
1 quart canned whole peeled tomatoes, squished
note : 1 quart = 32 oz
recommend: Cento Italian Peeled Tomatoes, 35 oz
sugar
1 1/2 lbs good quality ground beef, choice if possible
2 onions
1/2 cup green pepper
2 tsp garlic powder or to taste
salt
pepper
1/2 cup ketchup
1 can of whole kernel corn, drained, around 14 1/2 to 15 1/4 oz
1 small can, 15 oz, tomato sauce
1 can campbell's cream of mushroom soup
2-3 cups shredded sharp cheddar cheese => 8 oz - 12 oz
note: 1 cup shredded cheese ~= 4 oz unshredded cheese
sharp cheddar cheese will give the best results with
all the other ingredients.

cook the spaghetti, drain and add to a mixing bowl.  add the
canned whole peeled tomatoes (drained if desired).  squish
the tomatoes with your hands to pulverize, being careful
not to squirt the juice all over the kitchen.  using both
hands for each tomato works best.  add 2 tbls sugar and mix
together.

in a large pan or dutch oven, brown/saute the ground beef,
onions, green peppers, garlic powder salt and pepper to
taste.

add ketchup, whole kernel corn, tomato sauce, 1 tbls sugar,
and cream of mushroom soup and mix.

simmer, stir for 10 minutes or so.  add the spaghetti and
tomato mixture and mix thoroughly.  put into a large baking
pan.  cover with the sharp cheddar cheese and bake at 375°
for one hour.