Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This is a real shortcut recipe! It is economical, quick and tasty. Kids love it.

Ingredients Nutrition

  • 1 can cream-style corn
  • 1 can whole kernel corn
  • 1 cup spaghetti, broken into 2 " pieces (uncooked)
  • 1 cup cheese (Monteray Jack or other stringy cheese)
  • 12 cup butter
  • 4 tablespoons chopped onions
  • 2 jalapeno peppers, chopped (Optional)

Directions

  1. Preheat oven to 350F degrees.
  2. Mix all the ingredients together in a buttered cassarole dish.
  3. Bake covered for 30 minutes.
  4. Uncover and bake for another 30 minutes.
  5. Serve.

Reviews

(4)
Most Helpful

This is a favorite of one of my frequent guests (a friend's daughter). Each time she stays with me, she requests this. I usually use sharp cheddar cheese and sub frozen corn for the can of whole kernel corn. I also omit the jalapenos. This easy dish is definately a kid pleaser.

Ms B. December 04, 2003

I baked your tasty recipe on a rack in my roaster oven to go with Easter dinner. (Oven taken up with a huge ham). Big hit with the kids! Like you suggested, I covered first half hour and uncovered second half hour,(uncovered just the casserole dish not the roaster) stirring occasionally. I did not use the jalapeno peppers and used only a bit of dried onion (to please the grandchildren.) Thanx, Bergy!

M. Joan April 12, 2004

I made with a garlic jack cheese and canned green chilies instead of jalapeno. DH and I really liked this one. It is very versatile-could use almost any type of cheese with a variety of peppers or chilies depending on your heat tolerance level. Thanks for such a nice recipe. I will maike again.

Linda B October 03, 2005

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