"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

Corn Noodle Casserole Recipe

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This recipe for Corn Noodle Casserole, by , is from The Godin/Lemieux/Wolfsbauer/Kingston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kimberly Kingston

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream-style corn, undrained
2 cans regular corn, undrained
2 tsp onion flakes
2 sticks margarine, melted
2 cups elbow macaroni, uncooked
3 cups Velveeta cheese, cubed

Directions:
Directions:
Mix all ingredients together, place in a 9 X 13 glass dish. Top with crushed cornflakes or crackers mixed with some melted butter. Bake at 375 F for one hour. (May want to cover for part of the time.)

Personal Notes:
Personal Notes:
Got this recipe from a friend at work, during our annual Thanksgiving meal! Can be made in the crockpot too!

 

 

 

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