My sister made this for me one time several years ago. We all loved it so I remembered how she made it, now when she wants to make it she calls me to remind her how to make it. The last time she called I told her I was going to post it on my favorite cookbook website so she could find it anytime. So here it is Vicki!

Ingredients

4 serv.

medium green bell pepper, chopped1
butter↗2 tablespoons
(10 3/4 ounce) can cream of mushroom soup1
milk (enough to fill the soup can)↗1 cup
shredded Velveeta Mexican cheese↗2 cups
ounces frozen salad shrimp (tiny shrimp)↗8 ounces
(6 ounce) can crabmeat, drained↗1
spaghetti, strings↗

Step-by-step instructions

1
Cook Spaghetti strings according to package directions.
2
In a large skillet saute the Bell Pepper in the butter till tender.
3
Add the Cream of Mushroom Soup and Milk to the Bell Pepper, mix throughly.
4
Add the Velvetta cheese, shrimp and crab meat. Cook till hot and bubbly.
5
Add the sauce to the cooked and drained spaghetti strings. Toss to mix well.
6
Serve with Garlic Bread and Fresh Salad for a complete meal.

Source: food.com

Original recipe ↗

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