1poundspaghetti, cooked and drainedcooked and drained
4cupsshredded Swiss cheese
3 3/4cupevaporated milk or whole milk
3large eggs, lightly beaten
Preheat oven to 350º Place half of the cooked spaghetti in a lightly buttered 13 x 9 inch baking dish. Sprinkle with half the of cheese. Repeat layers. Combine flour, salt, pepper, and dry mustard in a small bowl, whisk in 1 tablespoon milk. Add remaining milk and eggs to flour mixture, stirring with a wire whisk until blended. Pour milk mixture over spaghetti mixture. Dot with butter.
Bake at 350º for 45 minutes or until set. Let stand 5 minutes before serving.