This spaghetti casserole is often served by prominent local hostess Mrs. Lee de Laittre, known for her hearty buffets.

1 (10 3/4 oz.) can condensed cream of mushroom soup
1 1/2 soup cans milk
1/2 tsp. black pepper
Seasoned salt
Sugar
1 (12 oz.) pkg. thin spaghetti
2 c. sour cream
1 1/2 lb. sharp American cheese, shredded
1 onion, minced
1 c. round butter cracker crumbs
1/2 c. butter

Blend soup with milk and pepper. Season to taste with seasoned salt and sugar. Set aside. Bring 4 quarts water to boil. Add spaghetti, remove from heat and let stand until spaghetti becomes pliable, about 10 minutes. Drain.

Place layer of spaghetti in 9x13 inch greased baking pan, spread with thin layer of sour cream, sprinkle with thick layer of cheese and top with layer of onion. Repeat layers until ingredients are used. Pour soup mixture over spaghetti mixture.

Saute crumbs in butter until golden. Sprinkle over casserole and bake at 325 degrees for 1 hour or until casserole is bubbly and spaghetti is done. Makes 10 servings.