Subj: Spaghetti Casserole
2 lb. spaghetti
1/2 lb. saltine crackers (more or less)
grated parmesan cheese (to taste)
1 lb. cooper CV sharp cheese
1 1/3 cups milk
Preheat oven to 350 F. Cook spaghetti in your normal manner. While spaghetti is
cooking crush the crackers coarsely. Drain spaghetti. Put half of the spaghetti in a
cassarole dish and even out. cover with half the cracker crumbs. Sprinkle liberally with
the grated cheese. Break 1 slice of cheese into small pieces and lay on top. Pour half of
the milkover the top. Put the rest of the spaghetti on top. Cover with cracker crumbs,
and grated cheese. Pour remaining milk over the top. Cover top of casserole with
remaining Cooper CV sharp cheese by inserting each piece slightly down the side and
then letting it cover the top. Cover the whole service aand use as much cheese as you
desire. Bake until the cheese is golden brown. Allow to sit for five minutes and slice.
Serve each piece by putting butter into it in various spots. Bon Appetitt.