SPAGHETTI CASSEROLE

l can condensed cream of mushroom soup (l0-3/4 oz.)
l-l/2 soup cans milk
l/2 tsp. black pepper
Seasoned salt
Sugar
l (l2 oz.) package thin spaghetti
2 cups sour cream
l-l/2 lbs. sharp American cheese, shredded
l onion, minced
l cupground butter cracker crumbs
l/2 cup butter
Blend soup with milk and pepper. Season to taste with seasoned salt
and sugar. Set aside. Bring 4 qts. water to boil. Add spaghetti,
remove from heat and let stand until spaghetti becomes pliable,
about l0 mins. Drain. Place layer of spaghetti in l3x9″ greased
baking pan, spread with thin layer of sour cream, sprinkle with
thick layer of cheese and top with layer of onion. Repeat layers
until ingredients are used. Pour soup mixture over spaghetti mixture
Saute crumbs in butter until golden. Sprinkle over spaghetti and
bake at 325 for l hr. or until casserole is bubbly and spaghetti
is done.
Serves l0. Prodigy