Post by cuteascountry_Shortcake on Jun 7, 2005 8:30:42 GMT -6
MACARONI CORN CASSEROLE
2 cans creamed corn
1 can whole corn, undrained
1 cup uncooked macaroni
8 ozs. Velveeta cheese
1 stick margarine, sliced
Combine ingredients and place in a 1½ quart casserole. Bake at 350° F for 1 hour. stirring every 15 minutes.
Microwave Directions
Microwave: Melt together margarine and cheese. Add corn and macaroni.
Microwave on HIGH for 30-35 minutes, stirring occasionally.
ANOTHER CORN NOODLE CASSEROLE
3 cups cooked flat egg noodles
¾ cup grated cheese
1 cup cream style corn
¼ cup melted margarine
1 beaten egg
salt & pepper to taste
Mix ingredients and pour into a greased 1 1/2 quart casserole dish. Bake uncovered at 350° F for 30 minutes. Stir once.
Creamed Corn Casserole
2 cans creamed corn
2 cans regular corn (drained)
2 sticks of butter (melted)
2 cups of shredded cheese
2 cups of broken spaghetti
Mix together and put in a casserole dish. Cook for 1 hr. at 350 degrees F.
I made a 1/2 batch for two people and it was plenty.
Submitted by Karen
Printed in Nancy's Kitchen Newsletter 10/24/02
2 cans creamed corn
1 can whole corn, undrained
1 cup uncooked macaroni
8 ozs. Velveeta cheese
1 stick margarine, sliced
Combine ingredients and place in a 1½ quart casserole. Bake at 350° F for 1 hour. stirring every 15 minutes.
Microwave Directions
Microwave: Melt together margarine and cheese. Add corn and macaroni.
Microwave on HIGH for 30-35 minutes, stirring occasionally.
ANOTHER CORN NOODLE CASSEROLE
3 cups cooked flat egg noodles
¾ cup grated cheese
1 cup cream style corn
¼ cup melted margarine
1 beaten egg
salt & pepper to taste
Mix ingredients and pour into a greased 1 1/2 quart casserole dish. Bake uncovered at 350° F for 30 minutes. Stir once.
Creamed Corn Casserole
2 cans creamed corn
2 cans regular corn (drained)
2 sticks of butter (melted)
2 cups of shredded cheese
2 cups of broken spaghetti
Mix together and put in a casserole dish. Cook for 1 hr. at 350 degrees F.
I made a 1/2 batch for two people and it was plenty.
Submitted by Karen
Printed in Nancy's Kitchen Newsletter 10/24/02