Bubbie’s Jewish Spaghetti

1. Preheat the oven to 350°F.
2. Boil the spaghetti according to the package directions.
3. 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. Season with salt and pepper to taste.
4. While the pasta and vegetables are cooking, combine the cans of tomato soup and milk in a large bowl. Once vegetables are cooked, add them to the soup mixture. Drain the pasta and add it into the bowl as well. Toss everything to combine and toss in 3/4 cup of the shredded cheddar cheese.
5. Spray a 9×9″ casserole dish with cooking spray and then pour in the pasta mixture. Sprinkle the remaining 1/4 cup of cheese over the top. Bake in the preheated oven for 20 minutes and enjoy!