Spaghetti Casserole

1 lb vermicelli or thin spaghetti or angel hair [I use 12 oz]
2 large onions (or more)
About 1 qt (32 oz) tomato juice
1 scant tablespoon of sugar
pinch of salt
Grated cheddar cheese (I use 8 oz. You can use more but I find that to be too rich)
Parmesan cheese

In a large pot or Dutch oven, simmer onion in butter until "transluscent".
Add tomato juice and sugar and a pinch of salt. Bring to a slow boil.

Cook vermicelli (or thin spaghetti or angel hair) until it's al dente
Grate cheese.

Layer spaghetti/cheddar cheese/parmesan cheese/tomato onion sauce ending with a layer of tomato sauce. Sprinkle parmesan cheese over top and small amount of bread crumbs (buttered if desired).

Bake at 375 F for 40 minutes.

Use a 3 quart casserole or two 1.5 quart casseroles.
Serves six generously for a nice vegetarian dinner.

This reheats very well in a microwave or in a conventional oven. Theoretically, you could freeze it but I never have enough left over to bother with that!

This has a rather "old fashioned" heartland American taste. In other words--no garish spices, no weird herbs. Simple 1930's fare. This used to be a very inexpensive dish back in the days before tomato juice became a "heart healty" food. You can still keep the price down by using dollar store tomato juice.