Italian Corn Bake

Name: Italian Corn Bake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 lb cream-style corn; 1 lb whole kernel corn, drained; 1 cup macaroni, cooked; 1/4 cup butter; 1/4 cup diced onion; 1 cup cubed Velveeta cheese

Submitted by BeccaB3c

"A recipe by Mrs. Connie L. Micheel for the "From the Governor's Pantry" cookbook, Lind House Association in New Ulm, Minnesota, July 1988. The book is dedicated to the many volunteers who had donated their time, talents and money to restore the John Lind home. It was added that this freezes well, and can be doubled to fill a crockpot."

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Ready In:: 1hr 15mins
Ingredients:: 6
Serves:: 4

ingredients

1 lb cream-style corn
1 lb whole kernel corn, drained
1 cup macaroni, cooked
¹⁄₄ cup butter
¹⁄₄ cup diced onion
1 cup cubed Velveeta cheese

directions

Put in a small 2 1/2 quart greased roaster, stir well.
Bake, covered for 1 hour at 350 degrees, stirring every 15 minutes.
To take in a crockpot, bake first and then put in a warmed crockpot on low heat- Keeps this way for several hours.