2 1/2 tbsp. cooking oil
1 1/4 lbs. ground beef
1 1/4 lbs. ground pork
1 1/2 cans zesty tomato soup
1/2 can Rotel tomatoes
1 sm. can sliced mushrooms
1 med. onion, chopped
1/2 bunch green onion tops
1 1/2 cloves of garlic, minced
1/8 c. chopped parsley
1 1/4 pkgs. (#4) 12 oz. pkgs. spaghetti
1/2 lb. Velveeta cheese

Saute onions, bell pepper, green onions, parsley, and garlic in oil until wilted. Add pork and brown well. Then add beef and brown well. Drain off excess oil.

Add the tomato soup and Rotel tomatoes and cook over medium heat. Meanwhile, cook the spaghetti. Cube the cheese and add to meat mixture and allow to melt. Add cooked spaghetti to meat mixture and mix well. Pour in casserole dish and bake at 350 degrees until bubbly.