Spaghetti Corn (MN) Recipe
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1 (14 3/4-ounce) can cream-style corn
1 (15 1/4-ounce) can whole kernel corn, with liquid
1 cup broken spaghetti, uncooked (about 1/3 pound)
1 cup shredded mozzarella cheese
1/2 cup melted butter
2 to 4 tablespoons chopped onion
Instructions
1 (15 1/4-ounce) can whole kernel corn, with liquid
1 cup broken spaghetti, uncooked (about 1/3 pound)
1 cup shredded mozzarella cheese
1/2 cup melted butter
2 to 4 tablespoons chopped onion
1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish.
2. Stir together cream-style corn, whole kernel corn, spaghetti, cheese, butter and onion, and pour into prepared dish. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes. Serves 4 to 6.
Tips from the Test Kitchen
2. Stir together cream-style corn, whole kernel corn, spaghetti, cheese, butter and onion, and pour into prepared dish. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes. Serves 4 to 6.
Tips From Our Test Kitchen: Substitute different kinds of pasta for the spaghetti.
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