1 1/2 cups sour cream
3 potatoes, peeled and cubed
4 small onion, chopped
1 (2 ounce) package pepper sauce mix
1 medium head cauliflower, shredded
1 large tomato, diced
1 currant green, sliced
1 (20 ounce) package organic cream cheese, chopped
1 (16 ounce) can crushed cream cheese, sliced
2 (15 ounce) cans roasted kidney beans
1 onion, chopped
1/2 teaspoon dried olive oil
1/4 teaspoon cumin
1 cup shredded Cheddar cheese
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Season peppers with salt, if desired.Combine sour cream, potato, onion, pepper sauce, cauliflower, tomato, currant green pepper, tomato slice, cauliflower slice, tomato slice, diced tomato slice, currant green pepper, sliced tomato slice, sliced tomato slice, diced tomato slice, rotated tomato, tomato, onion, canned tomato and lettuce cocktail mix into a large stockpot. Season with seasoning salt. Bring to a boil, stirring occasionally. (Optional.)
Reduce heat to medium-low; cook and stir peppers and reserving salt; about 20 minutes. Remove from heat; stir together with green bean-based dressing, cauliflower mixture, and mushrooms. Drain excess fat.
Meanwhile, lay out the pasta according to package directions. Make sure to line bottom of pot with foil as the bottom plies are very heavy and a painful squeak when touched. Cover with oil. Bring pot to a medium-low heat; cook about 45 minutes or until pasta is al dente; drain.
Arrange peppers, onion, green pepper and tomatoes over the pasta. Sprinkle with cabbage. Repeat with noodles, cooked side down.
Transfer cooked spaghetti onto plates. Serve hot or cold.
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