Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 package | Spaghetti |
| 1 can | Whole Tomatoes |
| 1 can | Tomato Soup |
| 1 | Onion, chopped |
| 1/2 cup | Finely chopped Green Pepper |
| As Needed | Mushrooms (optional) |
| A small chunk | Melting Cheese (e.g., Velveeta or cheddar) |
Instructions
- Preheat oven to 350°F. Cook the spaghetti according to package directions.
- While the spaghetti cooks, fry the onions, green peppers, and mushrooms (if using) in a skillet until tender and browned.
- Add the chunk of melting cheese to the skillet and stir until the cheese is melted into the vegetables, creating a sauce.
- Drain the cooked spaghetti. In a large bowl or the spaghetti pot, combine the spaghetti with the can of whole tomatoes (break them up with a spoon) and the can of tomato soup.
- Pour the cheese and vegetable mixture into the spaghetti and mix everything well.
- Transfer the mixture to a casserole dish and bake until browned and bubbly on top.
