As this week’s issue marks the 50th birthday of the Town Crier, we thought we would share a favourite recipe of the Crier’s founder, John “Snoopy” Hafermehl.
John’s wife, Ethel, submitted the recipe to the “Cooking with Friends” cookbook, a fundraiser for the Mildmay-Carrick Friends of the Library in 2000.
2 lbs. ground beef
1 cup chopped onions
1½ tsp. salt
¼ tsp. pepper
½ lb. (8 oz) spaghetti
1 – 28 oz. can diced tomatoes
2 – 10 oz. cans mushroom soup
2 cups grated cheddar cheese
Brown beef and onions in a frying pan. Sprinkle with salt and pepper.
Mix all ingredients (except soup and cheese) together.
Put in a large casserole dish or a small roaster.
Spoon soup over casserole and then cover with cheese.
Bake at 350° for 1 hour or until hot and bubbly. Covering helps to keep the cheese from getting dry.
Yield: Eight servings.
This makes a large casserole, but is could be halved.