1 (10 3/4 oz.) can cream of mushroom soup
1 1/2 soup cans milk
1/2 tsp. black pepper
Season salt & sugar
1 1/2 oz. thin spaghetti
1 pt. sour cream
1 1/2 lbs. sharp American cheese, shredded
1 onion, minced
1 c. browned, butter cracker crumbs
1/2 c. butter

May be prepared one day ahead. Serves 10 to 12.

Blend together soup, milk and pepper. Season to taste with seasoned salt and sugar; set aside. Bring 4 quarts water to boiling. Add spaghetti. Remove from heat, do not drain. Let stand 10 minutes. Drain. Place a layer of spaghetti in a 13"x9" greased baking pan. Spread a thin layer of sour cream, sprinkle with cheese, layer of onions. Repeat until ingredients are done. Pour soup mixture over spaghetti mixture. Saute onions in butter until golden brown. Sprinkle over top. Bake at 325 degrees until bubbly.