Baked Spaghetti Corn Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Nov. 4, 2001
This is really good and my husband especially enjoyed it. It's really important to remember to break the spaghetti into small pieces, though, before adding the corn.
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Reviewed: Oct. 7, 2001
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!
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Reviewed: Sep. 30, 2001
First time made when entertaining and everyone loved it!
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Reviewed: Jul. 17, 2001
A little too "rich" and high-fat for our family, but good! Kids liked it for a change of pace.
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Reviewed: Jul. 8, 2001
Yes...very tasty, everyone enjoyed it.
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Reviewed: May 24, 2001
The corn I used was Mexicorn, so there was no liquid in it, so I added 1/2 cup of water, and this was easy and yummy. The kids ate it up. I think I'll break the noodles smaller and add a pound of shrimp to it.
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Displaying results 81-86 (of 86) reviews

 
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