Easy to make, family favorite. Add some veggies and garlic bread to make a nice meal. Recipe leaves enough for leftovers, too! Family recipe that's been handed down, probably altered, and always seeking perfection.
Preheat oven to 350.
Cook spaghetti according to package instructions. Drain and set aside.
Select a 2-4 quart casserole dish you will use for baking. Slice enough cheese to make one layer across the top of the dish; Cut the remainder of the cheese into 1/2-inch cubes. You should have at least 1/2 to 3/4 of the cheese to cube - the rest will cover the top of the spaghetti.
Press or chop garlic and set aside.
Chop parsley and set aside.
Mix the cooked pasta with 3 cans tomato soup, the cubed cheese, garlic, and parsley. Doing this gradually will make it easier to mix. (Hint: Using your hands rather than a mixing spoon is often easier - call it your secret...)
Put the spaghetti mixture into the casserole dish.
Spread the remaining can of tomato soup over the top of the spaghetti and then cover with the sliced cheese.
Bake at 350 for 30 minutes, or until the cheese is bubbly and golden brown.
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