Spaghetti Casserole
INGREDIENTS
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1/2 box of spaghetti pasta
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1 tbsp. butter
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2 cups sliced mushrooms
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1 medium onion, diced
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1/2 green bell pepper, diced
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1/2 red bell pepper, diced
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3 stalks of celery, diced
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2 10.75 oz. cans of cream of mushroom (I used cream of mushroom with garlic)
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1 cup nonfat milk (you can use whatever you have in the fridge)
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8 oz. of shredded extra sharp cheddar cheese
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1/4 – 1/2 tsp. cayenne pepper (depending on how spicy you like yours)
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1/2 cup of shredded Monterey Jack and Colby cheese
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Salt & pepper to taste
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