Preparation

• 1
  Cook the spaghetti in a deep pan with some heated up butter.
• 2
  Allow it to cook till firm - not hard.
• 3
  Throw in a little salt to taste.
• 4
  Strain the noodles to remove the water.
• 5
  Once water is drained, set aside noodles and put it in a baking tray (has to be Pyrex).
• 6
  In another pan heat oil.
• 7
  Smash the clove of garlic and throw it into the pan to get the flavor.
• 8
  Remove the garlic when it starts to brown.
• 9
  Saute carne norte with tomato and onion.
• 10
  Make sure that the spaghetti is laid flat in the dish.
• 11
  Put cooked carne norte on top of the noodles.
• 12
  Now spread the cream of mushroom on top of it (straight from the can).
• 13
  Then pour the cream of corn on top of it (straight from the can).
• 14
  Put grated mozzarella on top to enhance flavour.
• 15
  Place in the oven and let it cook for 10 minutes.
• 16
  Take it out of the oven when bubbles appear.
• 17
  Serve piping hot out of the over along with some fresh buttered French bread.