2 c. milk
3 eggs, beaten
1 c. sauteed vegetables in butter (onions, celery and green peppers)
1 (16 oz.) jar spaghetti sauce
1 can Campbell's tomato soup
1 c. Mozzarella cheese
1 1/2 c. sliced pepperoni
1 lb. thin spaghetti

Combine milk, eggs and sauteed vegetables. Shred cheese. Cook spaghetti until tender, drain well.

Place spaghetti in a 13 x 9 baking dish. Mix sauce and soup together and pour one half over spaghetti. Sprinkle 1/2 cheese. Place pepperoni, then sauce, then cheese. Bake at 350 degrees for 15 minutes. Let stand for 15 minutes before cutting into squares. Serve hot or cold.