Bubbies Jewish Spaghetti

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   Preheat the oven to 350 degrees F. 2.

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   Boil the spaghetti according to the package directions.

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   In a small skillet over medium heat, saute the onions, mushrooms and garlic with the olive oil for about 5-7 minutes or until soft and the onions are translucent.

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   Season with salt and pepper to taste.

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   While the pasta and vegetables are cooking, combine the cans of tomato soup and milk in a large bowl.

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   Once vegetables are cooked, add them to the soup mixture.

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    Drain the pasta and add it into the bowl as well.

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    Toss everything to combine and toss in 3/4 cup of the shredded cheddar cheese.

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    5.

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    Spray a 9x9 casserole dish with cooking spray and then pour in the pasta mixture.

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    Sprinkle the remaining 1/4 cup of cheese over the top.

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    Bake in the preheated oven for 20 minutes and enjoy!

No additional tips available.