1/4 c. finely chopped onion
2 tbsp. butter
1 can tomato soup
1/2 c. water
1 c. shredded sharp Cheddar cheese
2 c. cooked spaghetti
2 tbsp. buttered bread crumbs

In a pan, cook onion in butter until tender. Stir in soup, water, 3/4 of cheese. Heat until cheese melts. In a 1 quart casserole, mix cooked spaghetti and sauce. Top with remaining cheese and bread crumbs. Bake at 350 degrees for 30 minutes or until hot. Serves 4.