8 Reviews

I originally got this recipe from my boyfriend's mom awhile back and I LOVE IT!! However, the recipe she gave me substituted 1 cup of velveeta in place of the cheddar and it gives it more of a creamy, smooth consistancy. At first I was a bit reluctant since the recipe sounds a bit different. But I'm glad I did because now it will be passed on for generations. You must try this--if not, your tastebuds will never forgive you!

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TeddyBee November 09, 2007

Different, yet strangely tasty. This sidedish was an interesting combination of textures and tastes that I never would have thought up. I took a previous suggestion and added in 1 cup milk...I may add up to 1/2 cup more next time; it seemed like the casserole dried out in the oven. Very easy. Definately stir halfway through to let all the spaghetti have time to cook. Thanks for posting.!

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Houseblend April 02, 2007

My family thought this recipe had a good blend of savory and sweet flavors. I used bowtie pasta, one can of creamed corn, two ears of fresh corn, some chopped baby asparagus, sharp cheddar, and 1 1/2 cups of milk. I also baked it for thirty minutes with the foil on and thirty minutes with the foil off. It was a nice main dish for a meatless meal! :)

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NicSin August 14, 2010

We liked this. One thing about this is that it is so simple to throw together. For a busy night this is easy to mix up and toss in the oven. I would like to play around with it a bit because I really like the ease and I'm sure it would work with different things thrown in. I'm glad you posted this because I would not have thought of putting these things together. I like my food a bit spicier and I look forward to seeing what I can add in to give it a southwest flair!

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Lisanne :) March 14, 2010

We really enjoyed this. I followed the recipe as written other then I forgot the margarine. I used Dreamfield pasta and that worked great. We did think it needed some seasoning. We added salt and pepper.

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bmcnichol September 23, 2009

What a deliciously strange combination! Great flavor and simple on hand ingredients. I baked this covered for 30 minutes and uncovered for the last 30 minutes so I didn't end up needing to add any milk. I also omitted the butter. Thanks Dienia B!

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Lil Sis May 30, 2007

My favorite dish to take with me to Thanksgiving! Add a cup of milk to the recipe and it's perfect!!!

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jjfarrell1 March 15, 2007

Sounded unique (and easy), so I had to try it. It's really good. I added some minced onion to the mixture. I uncovered and stirred it after 45 minutes, and it looked like it was drying out, so I added some milk, covered it again and finished baking. I think stirring after 45 minutes and adding milk is a good idea to make sure your spaghetti gets soft (and to check the moisture). A little pepper and salt helps, too. This is a great kid-pleasing casserole. Thanx for sharing this recipe; I'll make it again.

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*Parsley* February 03, 2006
Cheesy Spaghetti Corn Casserole