Rating: 4.5 stars 4.4
143 Ratings
  • 5 star values: 96
  • 4 star values: 28
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 3

This recipe came from my high school cafeteria's cook, Lucy. It's my favorite school lunch dish! (Casey's mom has found that 1/2 stick of margarine and reduced-fat Velveeta results in an equal taste with less fat.)

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter or margarine, and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover.

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  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.

Nutrition Facts

350 calories; protein 10.4g; carbohydrates 31.5g; fat 21.8g; cholesterol 55.6mg; sodium 671.3mg. Full Nutrition
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