Cheesy spaghetti and corn casserole is a delicious, nut-free, soy-free baked dish perfect for lunch. It’s made with tasty spaghetti, creamy cheddar cheese and both creamed & whole kernel corn mixed in rich whole milk.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 75 mins – easy
🍽 4 servings – 700 kcal per serving
|
Serving
406g |
Fat
31g |
Sat. fat
15g |
Sodium
1004mg |
|
Carbs
82g |
Fibers
5g |
Sugars
13g |
Proteins
28g |
INGREDIENTS
- 8 oz spaghetti
- 2 cups cheddar cheese
- 15¼ oz creamed corn
- 15¼ oz whole kernel corn
- 2 tbsp margarine
- 1 cup whole milk
TOOLS
- 1 colander
- 1 baking dish
- 1 oven
- 1 grater
- 1 wooden spoon
- 1 aluminum foil
- 1 saucepan
- 4 platters
STEPS
Shred the cheddar cheese with a grater.
Rinse and drain the whole kernel corn in a colander.
Break the spaghetti with your hand to get spaghetti pieces.
Melt the margarine in a saucepan. Then remove from the heat.
Preheat the oven to 350°F for 15 minutes.
Put the creamed corn, half of the shredded cheddar cheese, drained whole kernel corn, spaghetti pieces, and whole milk in a baking dish. Mix well with a wooden spoon.
Sprinkle the rest of the shredded cheddar cheese over the baking dish. Drizzle with the melted margarine and cover with aluminum foil. Place in a hot oven. Bake for 60 minutes, then turn off the heat and remove the baking dish from the oven. Remove the aluminum foil and stir with a wooden spoon. Transfer to a platter.
It’s ready to be served !
