Mom's Corn Casserole
This is not like other corn casseroles that have cornbread in them. Everyone I know who has ever tried it thinks it's delicious. A great Thanksgiving recipe.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 2 cans cream style corn
- 1 stick butter cubed
- 2 cans whole kernal corn with liquid
- 1 pound american cheese velveeta is preferred
- 2 cups spaghetti broken
- Carbohydrate 460.15567792 g
- Cholesterol 669.3268278 mg
- Fat 246.793115625 g
- Fiber 30.6560005664825 g
- Protein 163.029609955 g
- Saturated Fat 149.5412413478 g
- Serving Size 1 1 Serving (2351g)
- Sodium 8285.150405 mg
- Sugar 429.499677353517 g
- Trans Fat 15.6796167755 g
- Calories 4519 calories
Preheat over to 325 degrees Mix all ingredients together in a 3 quart casserole dish Use the most expensive corn, not the cheapest or the Kernals will be too hard! You must stir the dish a few times in the first 10 minutes, until you can get all the noodles stirred in so they don't burn. The recipe is already doubled, so it will take longer than a half hour to bake, I keep it in for 45 minutes uncovered, or even an hour until all the juice is absorbed and the top is slightly brown.
