Reviewed: Nov. 25, 2009

My family loves this!!! I make it for Thanksgiving dinners and Christmas and it is always gone. Very easy to make and it's a meal in its self.

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Melissa

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Reviewed: Nov. 21, 2009

I have to make a triple batch of this for every holiday or the 14 nieces and nephews riot. I make mine with cheese whiz or velveeta it is great either way. I normally use uncooked elbow noodles. To save time the day of cooking I prepare it the night before. I melt the butter and the cheese together, then mix all ingredients. I throw it in the frig until I take it out to cook. The noodles just soak up the liquid from the corn- but they dont get soggy- so don't worry about that. Perfect every time- even triple batched!

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Lea

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Reviewed: Nov. 2, 2009

This was delicious!! I really liked the butter with it. I think it made it even better. I will make this recipe again.

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lynnshamrock

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Reviewed: Oct. 8, 2009

Maybe a little less butter.

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Shelly

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Reviewed: Apr. 24, 2009

It was a nice quick side dish, but had an awful lot of butter. Calories galore!

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Jaclynn G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nokomis, Florida, USA

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Reviewed: Jan. 7, 2009

I made this exactly like the recipe EXCEPT I added another can of cream style corn. It was absolutely delicious. My family enjoyed it for Christmas lunch and the casserole was clean, no leftovers at all, which is fairly unusual. My granddaughter made this in January for a party and everyone loved it. Thanks for the recipe!

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CAQUILTER

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Reviewed: Dec. 14, 2008

So, so, so good! I first had this with my (now ex) boyfriend and his family and it was fabulous. And so I searched and found this recipe and decided to give it a try. I used a big Pyrex bowl that was more meant for mixing than baking, so it took a bit longer to cook. But oh my goodness, this was good. Also, if I remember correctly, it's better the day after. So, great! Its very easy to make too.

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Rhea

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Reviewed: Dec. 6, 2008

Outstanding!! Just remember you are putting cheese, butter, creamy corn all together. This was a big hit with the 17 year old boys for Thanksgiving. Just a great and easy dish. I trippled the recipie for thanksgiving but you don't need to tripple the butter. Too much.

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Kmarkham

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Reviewed: Jul. 4, 2008

I make this at least once a week and there is never any leftover!

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Courtini

Cooking Level: Expert

Living In: Lebanon, Indiana, USA

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Reviewed: May 31, 2008

It was good!! We will have this again

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kizlove

Cooking Level: Expert

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Reviewed: Apr. 2, 2008

So easy and So quick!! I made this as a side dish on last minute because I had all the ingredients on hand and it was so quick and easy to prepare. It was delicious and my fiance LOVED it BUT if I made it again I would use much less butter (probably half as much as recipe calls for), and drain some of the liquid off of the corn too. I was expecting it to be more "firm" and not so soupy, but it still was delicious none the less...just a little too much butter for me!

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krt

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Reviewed: Feb. 29, 2008

I really liked this. I have made this twice now. Once following the recipe exactly and it was very good. Tonight I used pepper jack cheese instead and I loved it so much more. It was the perfect combination of sweet and spicy.

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EJsMommy

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Kenmore, New York, USA

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Reviewed: Feb. 8, 2008

I'm sorry to say that this turned out much soupier than I imagined. If I make this again, I will cut back the butter and perhaps nix some of the juice from the corn. It tasted okay, but pooled on the plate. The pasta was fully cooked, so I'm not thinking it was a baking time issue...

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MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Dec. 19, 2007

Amazing recipe ans SO SIMPLE!!! Easy to make and it is a guaranteed hit at any meal.

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Tracy

Cooking Level: Intermediate

Home Town: Bridgewater, New Jersey, USA

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Reviewed: Jun. 14, 2007

I have been making this dish for a long time now and it truly is a hit! I make it in the microwave also, it's so easy! Put it in the microwave in 5-10 min increments and stir each time. If you need to leave it in the microwave just let it sit as long as you need, it will continue to "cook" on its own. Very simple dish!

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Chef Stag

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2007

Tasty, EASY, and a good side dish to accompany a variety of meals. This could also stand on its own as a lunch offering for children and hungry young males. If you have a corn-lover in your family, this dish is just the ticket. I will definitely make this again and again for my family.

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Corinne

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Reviewed: Mar. 19, 2007

I have made this wonderful casserole 3 times in the last month and it has been a winner with everyone who has tasted it. My mother in law & my son in law, the chef, have both requested the recipe! What better review could you ask for?

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bee parrish

Home Town: Dalton, Georgia, USA

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Reviewed: Feb. 24, 2007

I think the key to this is to use American cheese (you can buy it without the plastic on the individual slices). I don't know why it is so much better than Velveta. I usually shred it. I never stir mine in the oven either. I just let it cook around an hour and it's perfect everytime! It's the dish I always take to potlucks. So easy!

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rhettsmama

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Reviewed: Dec. 23, 2006

The best corn casserole I've had yet. My brother is a very picky eater and does not like the typical corn casserole, so I made this for Thanksgiving and it was a hit, even with my picky brother!

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Missy

Cooking Level: Beginning

Living In: Anderson, Indiana, USA

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Reviewed: Nov. 23, 2006

I love this recipe, one thing I found extremely time saving is that you can microwave this recipe in about 12 minutes with a 1200 watt microwave and it comes out perfect every time. Time saving and frees up your oven...

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mscarr24

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