1 pkg. spaghetti
1 can Campbell's mushroom (cream of mushroom)
1 can tomato soup
1 (8 oz.) can tomato sauce
1 1/2 c. Longhorn cheese, grated
2 1/2 cans milk (use soup cans to measure)

(Regular milk best, but can use 2% milk).

Cook spaghetti according to package instructions. Drain and rinse. In a large cooking pot, add 1 can cream of mushroom, 1 can tomato soup and 1 can tomato sauce, 2 1/2 cans of milk.

Simmer sauce, add cheese and simmer until cheese has melted. Serve over spaghetti or mix with spaghetti. Suggest serving with green lentil salad and bread sticks.