1/2 lb. spaghetti
1 can tomato soup
1 can milk
1 can sliced mushrooms
1 jar olives, sliced
1 8-oz. pkg. shredded cheddar cheese
1 stick oleo
bread crumbs
Cook spaghetti and drain. Pour soup into pan. Fill soup can with milk and add to soup. Heat and add cheese. When melted, mix well. Add olives and mushrooms. Stir in spaghetti. Place in casserole dish and top with crumbs. Slice oleo on top of crumbs. Bake until bubbly, about 45 minutes, at 350 degrees.
Susan Albury