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
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.