1 pkg. (1 lb.) fine spaghetti, cooked and drained
4 pats (or slices) butter
1 lg. jar (1 lb.) spaghetti sauce
3 tbsp. oregano, divided into three equal portions
3 tbsp. thyme, divided into three equal portions
3 tbsp. mixed Italian seasonings, divided into 3 equal portions
1/2 lb. Mozzarella cheese, cubed
1/2 lb. Provolone cheese, broken in small pieces
1/2 lb. American cheese, broken in small pieces
2 tbsp. grated Parmesan cheese

Preheat oven to 325 degrees.

Lightly grease two 1 3/4 or 2 quart casseroles or baking dishes. In each place a layer 1/6 of cooked spaghetti; top with pat of butter; a layer of sauce; sprinkle with 1 portion (1/3) of oregano, thyme, and Italian seasoning, and with a layer of 1/4 of cheese cubes and pieces. Repeat these layers ending with remaining cheese cubes and pieces. Top with Parmesan cheese using 1 tablespoon for each casserole. Bake in preheated 325 degree oven for 3/4 hour. Serve one casserole piping hot. Let other casserole cool, then wrap and freeze to reheat for another meal. Yield: 4 generous servings per casserole.