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

How to Make Benghetti


  • 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.

Printable Recipe Card

About Benghetti

Course/Dish: Pasta