Spaghetti Corn

  • Yield: 4 to 6 servings

"My family loves this recipe. My mother made a similar dish with noodles in it. I also make it for church dinners."


1 (14 3/4-ounce) can cream-style corn
1 (15 1/4-ounce) can whole kernel corn, with liquid
1cup broken spaghetti, uncooked (about 1/3 pound)
1cup shredded mozzarella cheese
1/2cup (1 stick) butter, melted
2 to 4tablespoons chopped onion


  1. Preheat oven to 350F. 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.
  3. Cover with foil and bake for 30 minutes.
  4. Remove foil and bake for an additional 30 minutes.

Mildred Maas, Sleepy Eye, Minn.

Nutritional Info *per serving

  • Glycemic Load 5
  • Calories 590
  • Fat 31g
  • Saturated Fat 19g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 8g
  • Cholesterol 85mg
  • Sodium 970mg
  • Potassium 220mg
  • Carbohydrate 61g
  • Fiber 5g
  • Sugars 8g
  • Protein 15g
  • Trans Fat 1g
  • Vitamin A 20%
  • Vitamin C 10%
  • Calcium 15%
  • Iron 10%
blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 459 other followers