"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Addy's Spaghetti Corn Recipe

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This recipe for Addy's Spaghetti Corn, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Bot
Added: Friday, February 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
14-3/4 oz. can cream style corn
15-1/4 oz. can whole corn w/ liquid
1 c. broken spaghetti, uncooked (about 1/3 lb)
1 c. shredded mozzarella cheese
1/2 c. melted butter
2-4 tbsp. chopped onion

Directions:
Directions:
Preheat oven to 350 degrees. Butter a 13 X 9 inch baking dish. Stir together cream-style corn, whole kernel corn, spaghetti, cheese, butter, and onion. Pour into prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes. You can place some more shredded cheese on top during the last few minutes of baking for a cheesy topping!

Number Of Servings:
Number Of Servings:
4 - 8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Substitute different kinds of pasta for the spaghetti

 

 

 

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