- 1 can Cream of Mushroom Soup
- 1 1/2 cans Milk
- 1/2 tsp. Pepper
- Seasoned Salt
- Sugar
- 1 package Thin Spaghetti
- 1 pint Sour Cream
- 1 1/2 lb. Shredded Cheddar Cheese
- 1 Onion, chopped
- 1 C. Round Butter Crackers, crushed
- 1/2 C. Margarine
Blend soup, milk, salt, pepper, and add sugar to taste. Set aside. Bring spaghetti to a boil then remove from heat. Let stand about 10 minutes until pliable. Place spaghetti in 15″ baking pan. Spread with thin layer of sour cream. Sprinkle with a thin layer of cheese and top with onions. Repeat layers. Pour soup mix over. Sauté crumbs in margarine until golden. Sprinkle over. Bake 1 hour at 325 degrees until bubbly.
Serves 10.