Spaghetti Casserole

• 1 can Cream of Mushroom Soup
• 1 1/2 cans Milk
• 1/2 tsp. Pepper
• Seasoned Salt
• Sugar
• 1 package Thin Spaghetti
• 1 pint Sour Cream
• 1 1/2 lb. Shredded Cheddar Cheese
• 1 Onion, chopped
• 1 C. Round Butter Crackers, crushed
• 1/2 C. Margarine

Blend soup, milk, salt, pepper, and add sugar to taste. Set aside. Bring spaghetti to a boil then remove from heat. Let stand about 10 minutes until pliable. Place spaghetti in 15" baking pan. Spread with thin layer of sour cream. Sprinkle with a thin layer of cheese and top with onions. Repeat layers. Pour soup mix over. Sauté crumbs in margarine until golden. Sprinkle over. Bake 1 hour at 325 degrees until bubbly. Serves 10.