Baked Spaghetti

Tuesday, November 11, 2008

1 lbs. vermicelli/thin spaghetti
2 cups Velveeta cheese, shredded
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 can condensed tomato soup
1/2 can milk

1. Cook spaghetti till just tender.
2. In deep casserole dish, fold in cheeses and spaghetti. Depending on the size of your dish, you might have to do this in stages.
3. In separate bowl, combine tomato soup and milk with a wire whisk. Pour mixture over spaghetti & cheese. Again, you might have to do this in stages.
4. Bake uncovered at 375 for 30 minutes. N.B. -- Check after 20 minutes! It's done with there's a slight crisp along the edges and some bubbling in the middle.

Great meatless meal!