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Corn N Spaghetti


this is a real shortcut recipe! it is economical, quick and tasty. kids love it.

Time: 65 minutes


  • preheat oven to 350f degrees
  • mix all the ingredients together in a buttered cassarole dish
  • bake covered for 30 minutes
  • uncover and bake for another 30 minutes
  • serve

corn  n spaghetti image

Number Of Ingredients: 7


  1. cream-style corn
  2. whole kernel corn
  3. spaghetti
  4. cheese
  5. butter
  6. onions
  7. jalapeno peppers


Hi, my name is Molly. I am 13 years old and I love this recipe my mom makes every once in awhile. This makes a good family meal side dish. It is also very easy to make ! So, please have fun with this recipe.

Recipe From

Provided by Molly

Time 35m

Yield 6


  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine.
  • Bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked.

Baked Spaghetti Corn image

Number Of Ingredients: 5


  • 1 cup broken dry spaghetti
  • 1 (15.25 ounce) can whole kernel corn
  • 1 cup shredded Cheddar cheese
  • 1 (15 ounce) can cream-style corn
  • ¼ cup margarine, melted


My Mom found this in a news paper and decided to make it, I was reluctant as she described it to me but WOW, is this easy and soooo very good. My teenagers beg me to make this several times a month.

Recipe From

Provided by JKompelien

Time 5m

Yield 8 serving(s)


  • Mix all ingredients together.
  • Pour into 9x13 pan or casserole dish.
  • Cover with foil.
  • Bake 30 minutes covered.
  • Remove foil and bake an additional 30 minutes.

Spaghetti Corn image

Number Of Ingredients: 5


  • 14 3/4 ounces cream-style corn
  • 15 1/4 ounces whole kernel corn, with liquid
  • 1 cup spaghetti, broken into 1 inch pieces
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup butter, melted


My Great Grandma Lott's recipe. And one dish that goes with just about any main dish, as a side dish. yum !!!!!!!! I personally love making it with my Country Spare Rib recipe which is here on JAP. Along with some cornbread

Recipe From

Provided by Elizabeth Lancaster

Time 1h20m


  • 1. Pre-Heat oven to 350*
  • 2. you have 3 options for noodles for this recipe. 1. 1 Cup of Orzo or 2. 1 cup of broken spaghetti noodles (into 4 inch lengths, stand up in a measuring cup equaling one cup ) or 3. can use 2 1/2 cups of dry macaroni noodles instead
  • 3. mix all ingredients together (noodles uncooked) place into a 9 x 13 pan or 9x9 by 2 Inch deep casserole with a lid or foil and bake for 1 hour at 350*
  • 4. Let stand for 5 min before serving, and enjoy!!!!

Corn Spaghetti image

Number Of Ingredients: 5


  • 1 can(s) whole kernel corn (do not drain)
  • 1 can(s) cream style corn
  • 1 c orzo, or spaghetti noodles or macaroni noodles
  • 1/2 c melted butter
  • 1 c grated velveeta cheese


This is a simply delicious joiner to any meal. Perfect to take to family gatherings, as well. Will be the hit of the night. People will be asking you for the recipe!!! All I can say to describe it is DELICIOUS!

Recipe From

Provided by Dienia B.

Time 1h10m

Yield 4-6 serving(s)


  • Preheat oven to 350°F.
  • Mix both cans of corn and 1 1/2 cup of cheese in a casserole dish.and the milk
  • Break spaghetti into 1/4's and mix into mixture.
  • Gently pat down so no spaghetti noodles are poking out.
  • Sprinkle the remaining cheese over mixture.
  • Pour margarine over mixture in a circular motion.
  • Put foil over the top and put in oven for 1 hour.
  • Take out of oven and stir.
  • ENJOY!

Cheesy Spaghetti Corn Casserole image

Number Of Ingredients: 6


  • 8 ounces spaghetti
  • 2 cups mild cheddar cheese, shredded
  • 1 (15 1/4 ounce) can cream-style corn
  • 1 (15 1/4 ounce) can whole kernel corn, drained
  • 2 tablespoons margarine, melted
  • 1 cup milk


There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it's still quite good even with out-of-season supermarket ears, or with frozen corn.

Recipe From

Provided by Melissa Clark

Time 30m

Yield 3 to 4 servings


  • Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
  • Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
  • Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
  • Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

Creamy Corn Pasta With Basil image

Number Of Ingredients: 11


  • Fine sea salt
  • 12 ounces dry orecchiette or farfalle
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
  • 2 large ears corn, shucked and kernels removed (2 cups kernels)
  • 1/2 teaspoon ground black pepper, more for serving
  • 3 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese, more to taste
  • 1/3 cup torn basil or mint, more for garnish
  • 1/4 teaspoon red pepper flakes, or to taste
  • Fresh lemon juice, as needed


This side dish is simple to make and can be easily doubled for a large group. I especially like it with fresh corn. Frank Hilliard, East Liverpool, Ohio

Recipe From

Provided by Taste of Home

Time 20m

Yield 10 servings.


  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and green pepper in butter until tender. Drain the pasta. Add the pasta, corn, salt and pepper to the skillet; heat through. Sprinkle with cheese.

Parmesan Pasta and Corn image

Number Of Ingredients: 8


  • 8 ounces small pasta shells
  • 1 medium onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 1/4 cup butter, cubed
  • 3-1/3 cups fresh or frozen corn, thawed
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons grated Parmesan cheese


I call this my "Friendship Casserole" because I often make it for new moms and other folks who need a helping hand. The ingredients are easily assembled for a quick meal.-Nancy Adams, Hancock, New Hampshire

Recipe From

Provided by Taste of Home

Time 1h20m

Yield 6-8 servings.


  • In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, pasta, buttermilk, cream cheese, chili powder, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish; sprinkle with cheese. Cover and bake at 375° for 40 minutes. Uncover; bake 25-30 minutes longer or until the pasta is tender.

Corn 'n' Beef Pasta Bake image

Number Of Ingredients: 12


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 medium green or sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 2 cups frozen corn, thawed
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups uncooked bow tie pasta
  • 1 cup buttermilk
  • 3 ounces cream cheese, cubed
  • 1 to 2 teaspoons chili powder
  • Salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese

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