Ingredients

250g spaghetti

4 rashers bacon

1 onion, finely chopped

half green pepper, seeded and diced

250g button mushrooms, quartered (optional)

1 can whole kernel corn (reserve liquid)

1 can cream of tomato soup

salt and freshly ground pepper to taste

1 cup grated cheddar cheese

Method

Cook spaghetti as per package direction, drain and set aside. Fry bacon until done, Remove from pan and chop finely. Saute’ the onion and green pepper in the pan fat until soft. Add the mushrooms and stir fry until lightly browned. Add the whole kernel corn, including the liquid, to the pan. Return the bacon to the pan and add the cream of tomato soup. Simmer until a thick sauce is formed. Add a little water if necessary. Spoon a little of the mixture into an ovenproof dish. Spoon half the spaghetti on top. Repeat the layers, ending with a vegetable layer. Sprinkle with cheese and bake at 350F for 20 – 25 minutes or until the cheese is melted.

Serves 4-6.