14 oz. sliced pepperoni, cut in half
1 med. onion
1/3 c. melted butter
6 oz. thin spaghetti, cooked
1 c. grated Swiss cheese
1 lb. mozzarella cheese, thin
2 (8 oz.) cans tomato sauce
1 (4 oz.) can mushroom
1 tsp. oregano
1/2 tsp. basil

Preheat oven to 350 degrees bake for 20 to 25 minutes or until bubbly. Boil spaghetti 5 minutes in water, drain. Saute onion in 1 1/2 tbsp. butter. Add remaining melted butter to 11x7x2 baking dish, add cooked spaghetti cover with 1 can of sauce. Add in order 1/2 Swiss, 1/2 pepperoni, 1/2 mozzarella, all mushrooms, all onion, sprinkle oregano and basil. Top with rest of sauce, Swiss, Mozzarella and pepperoni.