4 oz. sliced pepperoni
1 med. onion, chopped
1/3 c. butter, melted
6 oz. thin spaghetti, cooked 10 min. & drained
4 oz. grated Swiss cheese
1 lb. Mozzarella cheese
2 (8 oz.) cans tomato sauce
1 (4 oz.) can mushrooms
1/2 tsp. oregano
1/2 tsp. basil

Boil pepperoni 5 minutes to remove fat. Saute onion in 1 1/3 tablespoons butter. Pour remaining 1/4 cup butter in 11"x7"x2" baking dish.

Toss cooked spaghetti in butter, cover spaghetti with 1 can of sauce, add 1/2 Swiss cheese, 1/2 pepperoni, 1/2 Mozzarella, all the mushrooms and onions.

Sprinkle with oregano and basil. Cover with 1 can of sauce. Top with rest of Swiss cheese, pepperoni and Mozzarella. Bake 20 to 25 minutes at 350 degrees. Serves 6.