4 oz. sliced pepperoni, boiled 6 minutes to remove excess fat
1 med. onion, chopped fine
1 c. mushrooms, drained
1/3 c. melted butter
2 (8 oz.) cans tomato sauce
6 oz. thin spaghetti, cooked 10 minutes
1 lb. Mozzarella cheese, sliced thin, or shredded
1 c. shredded Swiss cheese

Saute' onion in 1 1/3 tablespoons of the butter until golden brown. Pour remaining 1/4 cup butter into baking dish 11 x 7. Toss cooked spaghetti into butter. Cover with tomato sauce. (Add some tomato juice if it looks too dry). Add half of both cheeses and pepperoni, all the mushrooms and onions. Sprinkle with oregano and basil. Top with remaining cheese and pepperoni. Bake at 350 degrees for 20 to 25 minutes.