Corn N Spaghetti Recipes

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CHEESY SPAGHETTI CORN CASSEROLE



Cheesy Spaghetti Corn Casserole image

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!

Provided by Dienia B.

Categories     Spaghetti

Time 1h10m

Yield 4-6 serving(s)

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

Steps:

  • 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!

Nutrition Facts : Calories 698, Fat 29.1, SaturatedFat 14.7, Cholesterol 67.9, Sodium 1121.9, Carbohydrate 86.7, Fiber 5.4, Sugar 7.5, Protein 28.4

BAKED SPAGHETTI CORN



Baked Spaghetti Corn image

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.

Provided by Molly

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 35m

Yield 6

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

Steps:

  • 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.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 41.3 g, Cholesterol 19.8 mg, Fat 15 g, Fiber 2.9 g, Protein 10.3 g, SaturatedFat 5.5 g, Sodium 646.6 mg, Sugar 5.4 g

SPAGHETTI CORN



Spaghetti Corn image

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.

Provided by JKompelien

Categories     Spaghetti

Time 5m

Yield 8 serving(s)

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

Steps:

  • 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.

Nutrition Facts : Calories 412.5, Fat 16.2, SaturatedFat 9.4, Cholesterol 41.6, Sodium 502.9, Carbohydrate 57.6, Fiber 3.4, Sugar 4.1, Protein 12.1

SPAGHETTI WITH CORNED BEEF



Spaghetti with Corned Beef image

Quick and easy spaghetti using canned corned beef and bottled spaghetti sauce. Delicious! For added nutrition, add a can of mixed vegetables or cut-up fresh vegetable, such as chopped onion or green peppers and tomatoes.

Provided by Lymari

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Yield 5

Number Of Ingredients 7

8 ounces spaghetti
1 (12 ounce) can corned beef
1 cup spaghetti sauce
1 cube chicken bouillon
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ tablespoon dried minced onion

Steps:

  • Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done.
  • Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
  • Once noodles are done, drain and combine with corned beef sauce.

Nutrition Facts : Calories 382.7 calories, Carbohydrate 41.2 g, Cholesterol 58.9 mg, Fat 12.1 g, Fiber 2.9 g, Protein 25.2 g, SaturatedFat 4.6 g, Sodium 1114.3 mg, Sugar 5.8 g

CORN 'N' BEEF PASTA BAKE



Corn 'n' Beef Pasta Bake image

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

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6-8 servings.

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

Steps:

  • 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.

Nutrition Facts :

CREAMY CORN PASTA WITH BASIL



Creamy Corn Pasta With Basil image

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.

Provided by Melissa Clark

Categories     pastas, main course

Time 30m

Yield 3 to 4 servings

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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 498 milligrams, Sugar 8 grams, TransFat 0 grams

CORN 'N' CELERY SAUTE



Corn 'n' Celery Saute image

Phyllis Groves of Ukiah, California, says, "This light but different vegetable combination goes well with almost any main dish."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 5

3/4 cup sliced celery
1 tablespoon butter, cubed
1 cup frozen corn, thawed
1/8 teaspoon salt
Dash pepper

Steps:

  • In a small skillet, saute celery in butter until crisp-tender; add corn. Cook and stir until heated through. Stir in salt and pepper.

Nutrition Facts :

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