Baked Spaghetti Corn Recipe - Allrecipes.com
Baked Spaghetti Corn Recipe
  • READY IN 35 mins

Baked Spaghetti Corn

Recipe by  

"Hi, my name is Molly. I am 13 years old and I love this recipe my mom makes every once in awhile. This makes a good family meal side dish. It is also very easy to make ! So, please have fun with this recipe."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine.
  3. Bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

This was a refreshing change of pace as far as side dishes go-the recipe says to bake for 20-25 minutes; however, I had mine in at 400 degrees for 35-40 minutes because the spaghetti was still crunchy. Still, this is a definite keeper.

 
Most Helpful Critical Review
Aug 26, 2003

I don't know about this one folks! I made this for my family, we ate some of it but all agreed it was way too cheesy (and we like cheese) and it was kinda of a crunchy/soggy combination. Just wasn't quite right on the old tastebuds! I don't recommend making this, it wasn't really worth the effort.

 

105 Ratings

Nov 21, 2007

Baked this again, after several years. PERFECT. hints**.....do not use as much margarine, do not drain the corn, cook spaghetti about half down BEFORE mixing it all together, use and extra cup of CHEESE..preferably something with a little kick, like extra sharp cheddar, and MAKE SURE you stir all the spaghetti into it every so often so none of it comes up to the top, sticks out, and turns into a spear to bite on. It WILL stay soft if you make sure it stays submerged. Great recipe!

 
Jul 11, 2005

Contrary to several other reviews, this was quite good and filling. I followed the recipe except, I used butter (no margarine here). One note that may make a HUGE difference -- It's a bit confusing (at least to me) when in the ingredients, it calls for 1/2 a box of spaghetti, but in the directions it calls for ONE CUP of broken spaghetti. USE ONE CUP OF BROKEN SPAGHETTI. I used Barilla Angel Hair Pasta and it came out perfectly cooked throughout. I probably did cook it for @45 minutes but it was yummy!!! I'm having it for lunch today, reheated, as there are only 2 of us eating. Thank you Molly.

 
Jul 24, 2003

I used linguine noodles because I didn't have spaghetti at the time. My husband looked at the dish and announced that he was going to hate it. Although he'd rather die that admit when he's wrong, he still went back for seconds. As he as a very picky eater, guess this means the recipe's a keeper. As recommended by other reviewers, I used less margarine and covered mine, cooking it for 50 minutes. In addition, I took it out of the oven twice while it was cooking to stir -- which I highly recommend -- that kept from having sections of undercooked, crunchy noodles.

 
Dec 10, 2006

When I made this I doubled the recipe and added 1 lb ground beef. The kids in my daycare LOVED it!! And it was so quick and simple to make. (I cooked the ground beef, added it in the pan with everything else then baked as directed)

 
Dec 25, 2003

Good Golly Miss Molly! We enjoyed this recipe. Per others, I reduced the butter, covered with foil, and stirring twice while it baked (50 min.) = no crunchy noodles for us. Also, I used the small seashell pasta instead of the spaghetti as I was out of it. A great side to our grilled chicken - kinda like mac n cheese! Thanks!

 
Jul 24, 2003

My toddler and husband loved this recipe. I only used half the butter recommended and cooked it for 55 minutes. It is definitely different and I will certainly make it again.

 

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 647 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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