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1 (4 oz.) pkg. sliced
1/3 c. melted margarine
1 c. grated Swiss cheese
( 4 oz.)
1 lb. sliced Mozzarella cheese
1/2 tsp. oregano
1/2 tsp. basil
1 (4 oz.) can drained
mushrooms (may use pieces
and stems)
1/2 c. chopped onion
6 oz. thin spaghetti, cooked
and drained
2 (8 oz.) cans tomato sauce

Boil pepperoni in water for 5 minutes to remove excess
fat, then drain it on a paper towel. Saute onion in 1 1/3
tablespoons of the margarine until golden brown. Preheat oven
to 350 degrees.
Pour remaining margarine into an 11 x 7 x 2-inch baking
dish. Put in the cooked spaghetti and toss in the margarine.
Cover spaghetti with 1 can of tomato sauce. Add in the follow-
ing order: 1/2 cup Swiss cheese, half of the pepperoni, half
of the Mozzarella, all of the mushrooms and onions. Sprinkle
the oregano and basil. Cover with can of tomato sauce. Top
with remainder of Swiss cheese, then pepperoni and the remain-
der of the Mozzarella. Bake 25 minutes in 350 degrees oven (or until
bubbly). Serves at least 8.

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