New Orleans Spaghetti
1 pound hamburger
1 can mushroom soup
1 can tomato soup
1 medium onion- chopped
1/4 tsp paprika
salt and pepper to taste
16 oz spaghetti
1/2 pound velvetta cheese
In large pan:
Brown the meat with the onion, simmer about 15 minutes. Add the soups and spices, simmer 15 minutes.
Cut the velvetta cheese into chunks, add to the mixture and stir until the cheese is melted (lower heat so the mixture won't scorch)
Pour over cooked spaghetti and serve.
Optional: add a dash of chili pepper and a can of chopped mushrooms (drained)
