1 (7 oz.) pkg. spaghetti
1 lg. onion, chopped
2 tbsp. butter
1 (14 oz.) can whole tomatoes
1/2 tsp. salt
2 tsp. sugar
Dash of white pepper
1 tbsp. cornstarch
1/4 lb. Cheddar cheese, grated

Cook spaghetti according to package directions. Drain and rinse with cold water. Drain again. Saute chopped onion in butter until transparent. Drain tomatoes, reserving juice, to dissolve cornstarch. Mash tomatoes. Combine with salt, sugar, and pepper. Bring to a boil in a saucepan. Dissolve cornstarch in reserved tomato juice. Add to boiling tomatoes, stirring constantly. Stir until tomatoes thicken and raw starch taste has disappeared. Add onion and spaghetti to tomatoes. Place in a greased 2 quart casserole. Top with grated cheese and bake in a 400 degree oven until cheese is melted and lightly browned. Served hot. Makes 8 to 10 servings.