Ingredients 
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1 onion
1 bell pepper
1 can English Peas
1 to 2 cans Rotel tomatoes 
2 TBSP Worcestershire sauce 
4 cups Jill McKeever “Cheese” Sauce (see video on my website)
1 pound package of spaghetti noodles
2 to 4 cups veggie broth
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Instructions

Sauté onions and peppers in water/vegetable broth. When tender add remainder of ingredients along with the “no” cheese sauce and vegetable broth (I used 2 plus cups) and add the cooked noodles combined and mix well. Pour into a casserole dish or two. Bake at 350° for about 20 to 25 minutes until bubbly.