Italian Corn Bake

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.

• Ready In: 1 hr 15 mins
• 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

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