1 c. chopped onion
1/2 c. chopped celery
2 tbsp. oil
1 tbsp. roasted garlic butter (Land O' Lakes)
1 lb. ground chuck
1 (14 1/2 oz.) can Mexican stewed tomatoes
1 c. broken uncooked spaghetti
Salt and black pepper, if needed

Sauté the onion and celery in the oil and garlic butter. Add ground chuck and cook until beef is no longer pink. Turn off heat and add tomatoes and spaghetti. Pour into 1 1/2 quart oiled casserole. Cover with foil and bake at 350°F for about 40 to 45 minutes. Taste and add salt and black pepper, if needed.