- 1/2 (8 oz.) pkg. spaghetti
- 2 (6 oz.) cans tuna
- 1/4 c. chopped bell pepper
- 1 small onion
- 1/2 c. water
- 1 can cream of mushroom soup
- 1 3/4 c. chopped Velveeta cheese
- Saute onion and bell pepper in butter until clear.
- Add tuna, water, soup and salt and pepper to taste.
- Mix well and then add cooked spaghetti.
- Mix part of the cheese in the mixture and reserve part to cover the top.
- Cook at 350° for 45 minutes.