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Creole Spaghetti Bake
2 cups dry spaghetti, broken in half
3 slices bacon, diced
1 small onion, chopped
1 small green bell pepper, chopped
1 (8 ounce) can tomato sauce
1 (10 1/2 ounce) can condensed tomato soup
1 (4 ounce) can mushrooms
1 (12 ounce) can whole kernel corn, drained
1/4 cup vegetable oil
8 ounces shredded Cheddar cheese
Cook and drain spaghetti. Sauté bacon, onion and green pepper until bacon is crisp. Add tomato sauce, tomato soup and mushrooms. Add pepper to taste. Add corn and oil to cooked spaghetti, then add sauce mixture. Place in a 1 1/2-quart casserole. Top with cheese. Bake at 350 degrees F for 30 minutes until bubbly.
