Carne Norte Spaghetti Bake |

Posted on

14 October 2012


Mary Santander

Carne Norte Spaghetti Bake


1 can carne norte (palm corned beef)
1 packet spaghetti noodles
1 can mushroom soup
1 can cream of corn
I clove garlic
4 tbsp olive oil
2 tomatoes - chopped
1 onion - chopped
Grated mozzarella cheese - as per taste
Butter - as per taste
Water - as per required
Rock salt to taste


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

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