Ingredients for Corn Spaghetti Casserole
- 1 (15 ounce) can no-salt-added corn
- Creamed Corn
- 1 (16 ounce) package spaghetti
- Cream Cheese
- 1 cup shredded cheddar cheese
- 1/4 cup chopped onion (optional)
- Eggs
- Water
- Evaporated Milk
- 1/4 teaspoon black pepper
- 1 (10 ounce) can condensed cream of mushroom soup
- 1/2 cup milk (or half and half)
- 2 cloves garlic, minced (optional)
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How to Make Corn Spaghetti Casserole
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 (15 ounce) can no-salt-added corn, 1 (16 ounce) package spaghetti, cooked according to package directions, 1 (10 ounce) can condensed cream of mushroom soup, 1 cup shredded cheddar cheese (light or regular), 1/2 cup milk (or half and half for richer flavor), 1/4 cup chopped onion (optional), 2 cloves garlic, minced (optional), and 1/4 teaspoon black pepper.
- Pour mixture into a greased 13x9 inch baking pan. The mixture will be soupy initially.
- Bake for 40-50 minutes, or until the casserole is set in the center and lightly browned on top. Cooking times may vary depending on your oven. Insert a knife into the center to test for doneness – it should come out clean.
- Let the casserole rest for 5-10 minutes before serving. This allows it to set and makes for easier slicing.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
16g
Fat
28g
Carbs
12g
