8oz spaghetti, cooked to al dente or just under
1/2 cup each onions, bell pepper, carrots and celery, all in small dice
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can tomatoes, undrained
1 can creamed soup
1 can Cheddar Cheese Soup
Approximately 1 cup shredded cheddar cheese
Oven at 350. Cook spaghetti according to package directions, taking care not to cook past al dente. Saute onions, pepper, carrots and celery about 5 minutes. As they are sauteing sprinkle with chili powder and salt and pepper. Add tomatoes and saute about 5 minutes more to fully soften vegetables. Mix together the two cans of soup and add to the veggie mixture. When pasta is done, add to the vegetables, stirring to combine. Transfer to a casserole dish and bake, covered, about 30 minutes. Take out and sprinkle with cheese. Bake, uncovered, about 5 minutes more, until cheese is melted.
**Note-this was a dish someone from our church made for us when we had our second child. We had a lot of it, but it was one of our favorite dishes we received. It is a dish we will always associate with the birth of our baby. I have altered it a bit to suit my tastes and cooking style more. Enjoy!
**Note-you could also double this recipe and freeze half of it. In that case, take extra care not to over cook the noodles as they might get a bit more mushy in the freezer. If you are making double, do not use 2 cans of cheddar cheese soup, instead just use 2 additional cans of a creamed soup of your choice.
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