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    You are in: Home / Recipes / Corn & Spaghetti Casserole Recipe
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    Corn & Spaghetti Casserole

    Average Rating:

    2 Total Reviews

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    • on January 09, 2014

      Fast, delicious and unique recipe! The only reason I'm not giving it five stars is that there were lots of non-cooked noodle on top. I added crushed red pepper and dry mustard and used a little less cream cheese. We really enjoyed the flavor and textures, except the crunchy pasta. Next time I'll try stirring it while baking and see if that solves the problem. Thanks for sharing the recipe.

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    • on October 01, 2013

      I used vacuum packed corn and since it barely had any liquid in it, I used a little more milk (5 oz can) and water (used the milk can to measure 5 oz). Otherwise followed the recipe but didn't add any salt as I used regular sodium (not low salt) corn(s). I love casseroles that don't require pre-cooking the pasta but the other ones I've made have used elbow noodles which were much easier to incorporate. I had a lot of trouble stirring this together with the broken spaghetti noodles so next time I would put the spaghetti (broken) into the casserole dish, stir together everything else, then pour over and stir the pasta into it. I baked covered with foil for 40 minutes then uncovered for 15 minutes. The creamed corn made it a little sweeter than I expected but more fresh pepper on top and a little hot mustard helped that for me. Thanks for sharing!

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    Nutritional Facts for Corn & Spaghetti Casserole

    Serving Size: 1 (151 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 273.8
    Calories from Fat 94
    Total Fat 10.5 g
    Saturated Fat 5.6 g
    Cholesterol 65.2 mg
    Sodium 411.0 mg
    Total Carbohydrate 36.5 g
    Dietary Fiber 2.3 g
    Sugars 4.0 g
    Protein 10.6 g


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