Recipe of the Day: Day 8, Corn Casserole (one of my personal Thanksgiving favorites)

Wednesday, November 24, 2010

Since there is no threesome I’d rather eat more of than Velveeta, butter and corn, I’m bringing you this honored Thanksgiving family favorite. Corn casserole showed up as a regular item on our Thanksgiving menu a few years ago when my Aunt Deb unexpectedly made this dish. Everyone loved it, and it really is a marvel of simplicity and waistline expansion.

This recipe only calls for 5 ingredients, and 2 of those are just different types of canned corn. I’ve seen this made in a casserole dish or in a crockpot. Either way, the end result is always delicious. If you’re looking for something super easy that everyone will enjoy, look no further than Corn Casserole.

Cheesy Corn Casserole

Corn Casserole

  • 1 can whole kernel corn, undrained
  • 1 can cream style corn
  • 1 cup uncooked elbow macaroni (you can also use broken spaghetti or any small pasta)
  • 1 cup cubed Velveeta cheese (feel free to throw in just a little bit more :)
  • 1/2 cup butter, cubed
  • In bowl, combine both corns. Add macaroni, cheese and margarine; mix well.
  • Pour into a lightly greased 2 qt casserole dish.
  • Cover and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer.
  • Let stand for 5 minutes before serving.
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