Reviewed: May 31, 2009

I have been making this for years. I have made a few changes. 1. use butter. 2. add 1/2 tsp. black pepper. 3. add 3Tbls dehyderated onion. I use 1/3 of a 1 pound box of spaghetti and bake 25 minutes covered and 20 minutes uncovered.

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lgk65

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Reviewed: Mar. 19, 2009

Someone had brought this to a potluck and it was really good, but when I followed these directions mine was not. The noodles were not done even after 30 minutes of cooking.

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Kass

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Reviewed: Feb. 10, 2009

For some reason I KNEW that I would like this, and I did! Sadly, none of my picky children liked it... :( But it's alright! I can make it and just eat it myself for lunches. Thanks!

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Beckyleigh

Home Town: Gurley, Nebraska, USA

Living In: Lodgepole, Nebraska, USA

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Reviewed: Dec. 8, 2008

Kids loved it!!!!

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alana

Cooking Level: Expert

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Reviewed: Nov. 22, 2008

I made this corn dish for Thanksgiving '07 and my family loved it. Only one spoonful left (and that is good for my family) we usally have tons of leftovers. I am also going to make it this year for Thanksgiving. I added a touch more spag and watched the liquids but it turned out picture perfect!!

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Renee

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Reviewed: Mar. 1, 2008

... I don't know how that was supposed to work. Apparently some people had better luck, but for me? First of all, corn, cheese, and plain noodles don't really go together. Second, it makes a mess that looks like it's already been eaten. Thirdly, it is a wonderful dish if you wish to turn dinner time into an improv comedy venue. :)

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Solveig

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Reviewed: Dec. 14, 2007

We liked this random recipe very much. This was food that looked funny but tasted good. I had a totally different feeling in my mouth from what my eyes were telling me. The kindergartener and the mini-toddler (10 mo.) both loved it, although they both had trouble finishing and eating it. I added about 3/4 cup of water - this was perfect. I also added pinch of salt/pepper/garlic & onion powder. And I baked it for 45 minutes at 450 - too hot for this recipe, but still tasted good. I think 375-400 would have been perfect.

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Anastasia

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Reviewed: Oct. 31, 2007

I doubled this recipe, and I thought it might be a little bland, so I made some changes. I added a Jalepeno, seeded and chopped, 1 Green pepper, 1 can Mushroom, chopped onion and a can of Rotel, oh I also used 16 oz. of Thin Spaghetti. I made it the night before, then baked it covered 45 minutes, and then uncovered 10 minutes. I'll make it again, but I think I'll make it spicier and also add Ground Beef, for a main dish.

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CAPRICE1409

Cooking Level: Expert

Home Town: Hazel Park, Michigan, USA

Living In: Hot Springs Village, Arkansas, USA

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Reviewed: Sep. 20, 2007

doubled the recipe and kept the same amount of margarine. DELICIOUS!

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Gretel Shuvzwichinstov

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Reviewed: Mar. 29, 2007

I used 6 oz spaghetti, which measured more like 1-1/2 cups, but stuck with it. I think that turned out about right. I used frozen corn so no liquid there. But I used all the margarine so I didn't have any issues, and I too vaguely remember that I did stir it at least a couple of times. I think cutting the margarine in half and using the corn liquid would take away some flavor. I thought it tasted like a variation of creamed corn. I was a bit leary of this combination. It really wasn't bad, but it also just wasn't terribly exciting either. I have no desire to make it again for me, but thought I would add it to my "different, creative stuff for when I have guests," but reading the reviews, that might be a bit chancy.

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Erimess

Cooking Level: Intermediate

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Reviewed: 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)

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april_rasbeary

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Reviewed: Aug. 7, 2006

I enjoyed this recipe but I would make a few changes -- add 1/2 to 1 cup of chicken broth and don't drain the corn juice.

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DISSAANN

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Reviewed: Jul. 29, 2006

Maybe I read totally wrong, but there just wasn't enough information here. What was really supposed to happen with all the spaghetti? Alot of mine didn't really cook and was hard and crunchy still. Was it supposed to be truly mixed or not? Was the can of whole kernel corn supposed to be drained? I think so, I had LOTS of juice. It was not very congealed at all even after baking about double the time. Tasted fine, it just didn't come together very well.

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Rachel

Cooking Level: Beginning

Home Town: Paducah, Kentucky, USA

Living In: Craig, Alaska, USA

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Reviewed: Jun. 29, 2006

This most simple recipe was a big hit bith at a work luncheon and at a picnic this past weekend. Lots of people asked for the recipe. It took about an hour to cook the noodles. Tasty and easy. Thanks!

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MOMICK

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 6, 2006

Turned out really good. Kept it in the oven for almost an hour to thoroughly cook the noodles.

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deana

Cooking Level: Intermediate

Home Town: Hartselle, Alabama, USA

Living In: Columbia, Alabama, USA

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Reviewed: May 4, 2006

Quite good, but I will definitely use less butter next time around. It wasn't bad as it was, just a little greasy for my taste. Thanks! :-)

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MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Apr. 3, 2006

I thought this was a very interesting and different recipe. I added some roasted red peppers and some of the corn juice as someone else suggested. Only used 2 TBSP of margirine. It took about 45 min to cook, but it really was easy and delicious. Now I have a new side dish casserole recipe to take to all those luncheon affairs they insist on having at work. Thanks

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Cindy

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Reviewed: Apr. 2, 2006

Corn is one of the few vegetables my children enjoy. This recipe was perfect as is; I made no changes. Thanks for a great addition, Molly.

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NeverAgain

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2006

I didn't like this recipe. As someone else said, it simply tasted like corn and spaghetti - nothing special. I also went by the directions and since it was a casserole I was layering the ingredients rather than mixing them. After the spaghetti wasn't cooking I decided to mix it up. It still took way longer than 25 minutes, more like 50 minutes.

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eve

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Reviewed: Jan. 25, 2006

Molly, this was soooo good! My 6 yr. old grandson had seconds. I gave this recipe to a friend who has three grown sons (living with her... hem...). Anyway, she said she made a double batch and they inhaled it. Then asked her to make it the next day! Now, that's an endorsement! Thanks for the great recipe.

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