1 ½ lb (750 g) SPCA Certified ground beef
½ cup (125 mL) chopped onion
1 ½ tsp (7mL) Salt
¼ tsp (1mL) Pepper
1-2 cloves garlic, minced
½ lb (250 g) dry spaghetti
1 large can (19 oz; 540 mL) diced tomatoes, drained
1 can (10 oz, 284 mL) condensed cream of mushroom soup
1 - 1 ½ cups (250-375 mL) of your favourite SPCA Certified cheese, shredded (a firm cheese like cheddar is best)
1. Sauté ground beef, onion, garlic, salt and pepper together until meat and onions are cooked through. Drain off excess liquid. Transfer to the bottom of a 2-quart (2L) casserole dish.
2. Break up spaghetti before cooking. Once cooked, drain pasta and layer over meat mixture in the casserole dish.
3. Next, layer on the diced tomatoes. Then spoon the mushroom soup over top of the tomatoes. Top with the shredded cheese.
4. Bake uncovered at 350 F (180 C) for 30 minutes, until hot and cheese is melted. Cover part way through cooking if cheese starts to get dry.
Adapted from Jean Pare