Preheat oven to 350°F (175°C).

Grease a large casserole dish.

Cook spaghetti noodles according to package directions.

In a large bowl, combine 1/2 cup cheddar cheese, cream of mushroom soup, tomato soup, and water.

Heat shortening in a large skillet over medium heat.

Cook ground meat, chopped onion, and chopped bell pepper in the skillet until the meat is browned and the vegetables are softened.

Drain off any excess grease from the meat mixture.

Add the cooked and drained spaghetti to the soup mixture.

Mix well to combine.

Add the meat mixture to the soup and spaghetti mixture.

Mix well to incorporate all ingredients.

Pour the mixture into the prepared casserole dish.

Sprinkle the remaining 1/2 cup cheddar cheese on top of the casserole.

Bake in the preheated oven for 30 to 40 minutes, or until the casserole is thoroughly heated and bubbling around the sides.

Cover with foil at any point if the noodles begin to dry out during baking.

Let the casserole cool slightly before serving.