From the kitchen of Barbara Bobal
1 14 ½ ounce can whole kernel corn, undrained
1 14 ½ ounce can creamed corn
1 cup elbow macaroni (uncooked)
1 cup shredded Cheddar cheese or Velveeta cheese, cubed
½ cup melted butter
salt and pepper
Mix all ingredients and pour into buttered casserole dish.
Bake, covered, at 350 degrees – gently stir after 30 minutes, return to oven and bake for 30 minutes more. 1 hour total.
Barbara suggests that, after you stir the casserole, you sprinkle the top with an additional ½ cup shredded Cheddar for the last ½ hour bake time.
Close this window