Corn Casserole (The Midwestern Way)

This casserole is good stuff. My friend Julie used to make it. She moved far far away, leaving me somewhat sad and Julie-less and without this kind of corn casserole. The recipe includes Velveeta, thus I’ve determined it to be very midwestern in nature. It’s another from the OZC, courtesy of one lovely Dawn Tompkins.

1 can creamed corn
1 can whole kernel corn, undrained
1 stick butter, melted
1 C cubed Velveeta cheese
1 T onion, chopped
1 C spaghetti, uncooked, broken into small pieces

Combine all ingredients, cover and pour into a buttered casserole dish. Bake at 350 for 30 minutes. Bake another 15-20 minutes uncovered.

**When you double this recipe, I believe you should cut back on the butter. I had to sop up extra butter from the dish after it was done. Worse things have occurred in my kitchen, but still, consider yourself warned.


One Response

  1. I make this with macaroni. Sometimes I add minced onion and garlic to give it zip. This a family holiday staple!

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