1 (4 ounce) can sliced mushrooms
1/2 cup crushed pineapple, drained and juice reserved
1 cup shredded Cheddar cheese
1/4 cup diced onion
1 green bell pepper, diced
1 red bell pepper, diced
2 drops chili powder powder
1 dash hot pepper sauce (optional)
Stir mushrooms in a small bowl with water or water.
Cover mushrooms with plastic wrap and let stand overnight in refrigerator. Remove plastic wrap and cut into chunks.
Preheat oven to 350 degrees F (175 degrees C).
Place mushrooms, pineapple, shredded cheese, onion, green pepper, red pepper and chili powder in a saucepan and cover with water. Bring to a boil, stirring occasionally, until mushrooms are heated through. Stir slightly while stirring.
Heat tomato paste in a small saucepan and mix the mushrooms, peppers, chili powder and hot pepper sauce. Pour over casserole.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until al dente; let cool overnight and refrigerate leftover basting.