1/2 to 1 lb. spaghetti
large can whole tomatoes with sauce
1/2 c. tomato juice
1/2 lb. grated sharp Cheddar cheese
crackers
butter

Cook and drain 1/2 to 1 pound spaghetti. Place in large buttered casserole dish. Gently mix in a large can of whole tomatoes and their sauce chopped up a bit. Add 1/2 cup tomato juice. Top with 1/2 pound of grated sharp Cheddar cheese. Sprinkle with crumbled crackers and dot with butter.

Bake one-half hour at 350°F until nice and hot and cheese melted.