2 (8 oz.) pkgs. broccoli
1 (8 oz.) pkg. thin spaghetti
1 lb. Velveeta cheese
1 sm. onion, chopped
1/4 lb. butter
1/2 c. milk
1/3 c. Parmesan cheese

Cook broccoli as directed and drain well. Saute onions in butter. Combine broccoli, onions and butter. Cook spaghetti as directed. Butter bottom and sides of 2 quart dish. Layer half of spaghetti on bottom, half of broccoli and half of Velveeta (grated). Pour 1/4 cup of milk over layers. Now layer remaining spaghetti, broccoli and Velveeta. Cover with Parmesan cheese, dot with butter, add remaining milk. Bake 30 to 45 minutes at 300 degrees.