16 oz. spaghetti, cooked
1 26 oz. can cream of mushroom soup
1 can evaporated milk
1 small onion, chopped
1 small or 1/2 large green bell pepper, chopped
1 small, or 1/2 large red bell pepper, chopped
Parmesan cheese
shredded cheddar cheese
celery seed, to taste
celery salt, to taste
black pepper, to taste
oil for sautéing vegetables

Cook spaghetti according to package instructions. While spaghetti is cooking, sauté chopped onions, red and green bell peppers in oil until about 3/4 done. Set aside.

In a medium sized bowl, mix evaporated milk, mushroom soup, and seasonings together. Add the sauté vegetables to the soup mixture.

In a large casserole dish line with half of the cooked spaghetti, half of the soup mixture, and sprinkle Parmesan cheese on top. On top of the Parmesan cheese, sprinkle cheddar cheese on top of this.

Put the rest of the spaghetti on top of the cheddar cheese, the rest of the soup mixture, sprinkle more Parmesan cheese on top of this. Put another layer of cheddar cheese on top of the Parmesan cheese and bake at 350°F for about 1 hour or until heated all the way through and is bubbly.

Enjoy.

Submitted by: Nettie Patton