Sherry McCammon


Everyone has loved this recipe when I fix it. So easy and so delicious. I always double the recipe because my husband could eat it every night, and I can take a large dish to my son.

★★★★★ 1 vote
30 Min
45 Min


1 1/2 lb
hamburger, do not use to lean it will be too dry
8 oz
thin spaghetti, broken in half or noodles
small box
1 medium
green bell pepper, diced
1 small
onion, diced
1 can(s)
cream of mushroom soup
1 can(s)
tomato soup
2 Tbsp
butter or margarine
sm box
velvetta cheese


1Fry hamburger, diced onions, and diced bell pepper together until hamburger is no longer pink.
Prepare spaghetti or noodles as directed on box. I like it best with spaghetti which I break in half before boiling.
2In a large bowl mix cream of mushroom and tomato soups together. Prepare your frozen peas in the microwave as per package. Add 2 TBS of butter to your peas until melted.
3Add the hamburger mixture, peas, and spaghetti to the soups in your large bowl. Mix all together and pour into a 9 x 9 dish or you can use a 9 x 13.
Bake at 350 for 40 minutes to an hour. You don't want it to be too dry. I usually pull it out when bubbling on edges.
Cover top with slices of Velveta cheese and place back into the oven to melt.

About this Recipe

Course/Dish: Pasta