2 lbs. ground chuck
2 tsp. salt
1/4 tsp. pepper
1 c. chopped onions
1 c. fine breadcrumbs
13 oz. can evaporated milk
7 oz. pkg. spaghetti
16 or 17 oz. can whole kernel corn
2 eggs, beaten
1/2 c. Parmesan cheese
2 tbsp. meat drippings
15 1/2 oz. jar spaghetti sauce or 2 cups
Homemade sauce
6 slices Mozzarella, Monterey Jack or Brick cheese cut in half, diagonally

Sprinkle salt and pepper over meat. Add onions, bread crumbs and evaporated milk and mix lightly. Divide mixture equally and place in two 10 inch pie plates or 13 x 9 inch baking dish, pressing to form even layers. Bake in 350 degree oven for 30-35 minutes. Meanwhile, cook spaghetti according to package directions. Drain, rinse and stir in cheese, eggs. Pour off drippings from meat reserving 2 tablespoons. Add drippings to spaghetti. Arrange corn evenly over meat mixture. Spread spaghetti mixture over corn to form another layer. Pour sauce over top. Bake another 5 minutes. Let stand 10 minutes before cutting.