Corn casserole is a favorite food in our house, and it’s super easy to make that my kids make it a lot. I was recently at a fancy restaurant in Las Vegas where one of the family-style side dishes was “corn brulee”; I swear it tasted like our “cheap” corn casserole recipe. This corn casserole recipe is also my staple go-to item to bring to potlucks, which is a great bribe to get the kids to go to family reunions!
Corn Casserole Recipe
- 1 cup dry spaghetti broken into pieces (or any dry pasta)
- 1 cup shredded cheddar cheese
- 1 can cream style corn
- 1 can whole kernel corn undrained
- 1/2 cup margarine (cut into small pieces)
Mix all ingredients together in 2 quart size baking dish. Do not drain the corn first as the dry pasta will soak up the liquid. Bake at 350 degrees for 30 minutes covered (with aluminum foil or lid). Stir and then bake another 30 minutes uncovered.
- You can substitute any dry pasta for the spaghetti in this corn casserole recipe. In the photos above, Tatym used elbow macaroni pasta (that I stockpiled on clearance during a Target trip).
- You can substitute cubed Velveeta for the shredded cheddar cheese.
- You can also decrease the amount margarine to 1/4 cup as I tend to forget whether or not to use a whole stick or margarine or a half of stick, and it always turns out good no matter the amount. You could also substitute butter for margarine as I’ve been preached to lately how much better butter is for a person than margarine. 🙂
Does anyone recognize the SpaghettiOs Corelle pasta dishes that were a premium item for sending in SpaghettiOs labels years ago? We actually had the 25th anniversary/birthday one from 1990 as well, but it disappeared (and the kids say they don’t remember another one, so it’s been missing awhile). But this SpaghettiOs bowl has gotten a lot use over the years in our house!