1 stalk chopped celery
Diced onions
2 tbsp. butter
1 can cream of mushroom soup
3/4 box spaghetti
Water
Grated cheese
Sliced American cheese (3 or 4 slices)

Saute celery and onion in butter. Add 1/2 the mushroom soup and water. Simmer until celery is soft (approximately 10 minutes). Cook spaghetti, drain. Put in 2 quart casserole dish. Add remaining half of mushroom soup mixture. Sprinkle with grated cheese. Top with American cheese. Bake at 350 degrees about 20 minutes.