1 lb. to 1½ lb.

lean ground beef

500g to 750g

salt and pepper

1 to 2 cups

celery, chopped

250mL to 500ml

2 cups

fresh or canned mushrooms, chopped (optional)

500mL

1

medium onion, chopped

1

1 lb.

spaghetti or spaghettini

500g

2 cans (10 oz)

Campbell's cream of celery soup

2 cans (284mL)

1

soup can full of milk

1

1½ cups

medium or old cheddar cheese, grate

375mL

Brown ground beef well and drain. Season with salt and pepper, add vegetables and sauté with meat until tender. Cook pasta as directed and drain. Mix together soup and milk, adding a little more milk for moister results. Layer in one large (or two medium) greased casserole dishes: half the pasta first, followed by half the meat and vegetable mixture, followed by half the soup/milk mixture and half the cheese. Repeat layers a second time in the same order. Bake covered at 350º F (175º C) for one hour.

Like the name suggests, this simple, nutritious dinner dish is so easy a child could make it up in minutes. If fact, it introduced me to the joy of pasta as a youth and remains a staple in my deep freeze because it freezes so well! In the uninformed days of my youth, mother used regular ground beef, full-fat cheese and whole milk and the dish was unbelievably good.

Submitted by:
Marvin Maronda
Lomond, Alberta