Baked Cream Corn Casserole
From the kitchen of my Aunt Kathy Mabery (Columbia, Missouri). One of my favorite dishes at Thanksgiving.
Ingredients
- 2 cans creamed corn
- 1 can sweet corn, drained
- 1 cup shell macaroni
- 8 ounces Kraft Velveeta cheese, cubed
Details
Preparation
Step 1
Preheat oven to 325 degrees. Combine corns in casserole dish and set aside.
Step 2
Boil water and cook macaroni until soft, approximately 10 minutes. Add macaroni and cheese to corn mixture. Stir before putting into oven. Bake for 45 minutes.
{From the kitchen of my Aunt Kathy Mabery}
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