Church Supper Spaghetti

Because we don't like mushrooms, I omitted them. Instead of just using just a green bell pepper, I used a mixture of red, green and yellow bell peppers (I clean, slice and freeze them so I can just grab what I want in various colors when I need bell peppers). I added garlic powder and a sprinkle of Italian seasoning. Although it says it makes 12 servings, to me it seemed more like 6-8. The only thing I didn't like very well was the cheese. The top layer of Cheddar turned into solid, lumpy, crunchy pieces, which I didn't like. Next time, I might substitute the Cheddar with a can of Campbell's cheese soup or maybe those Kraft Velveeta crumbles so the cheese melts and coats more evenly. Other than that, we thought it was wonderful.

This meal is so easy to make and delicious, too. I have made this for our Soup Kitchen guests (serving approximately 150), and it always gets compliments--even requests to serve it again! I like to add extra cheese; I think that's why they like it! I did cut back on the chili powder because some of our s/k guests don't like it. Also, I buy the frozen mixed vegetables at Sam's Warehouse.

Thought this recipe was very bland so should have tasted the hamburger mixture and added extra spices. I used a combination of velvetta and cheddar cheese. I'll try making it again by reading suggestions from others.

Because the BF does not like onions, peppers, mushrooms or corn I left them all out. I poured half the mix in a baking dish then layed some thin slices of Velveeta on top and poured the rest of the mix on top. I did add more chili pepper. I thought it was pretty good.