INGREDIENTS:

• 1 lb. cooked spaghetti
• 1 can Campbell's tomato soup
• 2 c. milk
• 1 sm. pkg. Velveeta cheese
• 1 lb. mild Cheddar or Colby cheese,
• shredded
• 1 tbsp. butter or margarine
• Salt and pepper to taste

DIRECTIONS:

• Preheat oven to 350 degrees. Melt butter in medium saucepan. Add
• soup and milk. Cut Velveeta in cubes, adding half to soup and milk.
• Stir until well blended over low heat. Add about 1 1/2 cups
• shredded Cheddar cheese to mixture. Stir until almost melted.
• After spaghetti is cooked and drained, place in a large buttered
• bowl or casserole dish. Pour in soup and cheese mixture, stirring
• to coat. Add remaining Velveeta and shredded cheese. Mix well into
• spaghetti and sauce. Let sit about 10 minutes. Bake about 1 hour
• or until cheese is bubbling and lightly browned. Remove from oven.
• Let sit about 10 to 15 minutes before serving. NOTE: This is a
• recipe handed down in my family, however, the original recipe calls
• for American cheese and sharp Cheddar, which is also very good. It
• has been a long time favorite of my children and is very simple to
• prepare. It is even better reheated and can be frozen.