I have to admit when my mom first told me about this spaghetti corn casserole recipe I was hard pressed to politely say it sounds good. Somehow the combination of flavors she was describing didn’t seem to go together. I was wrong, it is fabulous and has become a favorite side dish in my family. Plus it is easy to make. An added bonus if you need to whip up a side dish fast.
- 1 can whole corn
- 1 can cream corn
- 1 cup of Velveeta cheese
- 1 cup spaghetti (broken up)
- 2 tablespoons of onion
- 1 stick of margarine or butter
How easy. Mix all the ingredients together, cover and cook at 375 for 45 minutes. Then uncover and cook for 15 more minutes at 400. That is all there is to it.