1 lb. cooked spaghetti
1 can Campbell's tomato soup
2 c. milk
1 sm. pkg. Velveeta cheese
1 lb. mild Cheddar or Colby cheese, shredded
1 tbsp. butter
Salt and pepper to taste

Preheat oven to 350 degrees. Melt butter in medium saucepan. Add soup and milk. Cut Velveeta in cubes, adding half to soup and milk. Stir until well blended over low heat. Add about 1 1/2 cups shredded Cheddar cheese to mixture. Stir until almost melted. After spaghetti is cooked and drained, place in a large buttered bowl or casserole dish. Pour in soup and cheese mixture, stirring to coat. Add remaining Velveeta and shredded cheese. Mix well into spaghetti and sauce. Let sit about 10 minutes. Bake about 1 hour or until cheese is bubbling and lightly browned. Remove from oven. Let sit about 10 to 15 minutes before serving.

NOTE: This is a recipe handed down in my family, however, the original recipe calls for American cheese and sharp Cheddar, which is also very good. It has been a long time favorite of my children and is very simple to prepare. It is even better reheated and can be frozen.