This recipe has been in my family for generations. My grandmother made it for my mother and my aunts during the Depression as it was a meatless casserole that was a family pleaser. Not sure if my grandmother created it or if she got it from my great grandmother.
Boil enough spaghetti to fill your desired casserole dish. Strain and rinse spaghetti under cold water. Slice cheese into approximately 1/8th inch thick slices. Don't slice too thick as you will need to make two layers of cheese in your casserole dish.
Place half of cooked spaghetti in a buttered casserole dish, layer half of tomatoes on top of spaghetti (cutting to small pieces as you layer), dot with butter, salt and pepper. Add single layer of sliced cheese. Drizzle half of tomato juice in can over top.
Repeat with balance of ingredients.
Bake at 350 degrees for approximately 30 minutes OR until cheese has browned and the juices are bubbly.