Recipe by sbera007
This a very yummy and little bit different take on scalloped corn. It was the only way I would eat corn growing up. I have also made this in the crock pot. Cook on low 4 hours or high 2 hours.
- 425.24 g can cream-style corn
- 425.24 g can whole kernel corn (drained)
- 118.29 ml margarine (softened)
- 236.59 ml shredded cheddar cheese
- 236.59 ml spaghetti noodles (broken into bite size pieces)