Ingredients
1 pkg. spaghetti noodles
2 cans rotel tomatoes
1 can mushrooms
1/2 c. green pepper, chopped
1 clove garlic, chopped finely
1 tablespoon flour
3/4 lb. Velveeta, cubed
1/2 cup milk
Preparation
Cook tomatoes, flour, garlic, green pepper, cheese, and mushrooms; add cream last. Serve as a sauce over drained spaghetti cooked in salted water.
Microwave Adaptation Mix all ingredients together. Place in a greased 2 quart casserole. Cook on high 3 minutes; then at 70% for 3 minutes.
