Baked Spaghetti Corn

Baked Spaghetti Corn

86

"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

35 m servings 323 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Reviews

86
  1. 105 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

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 wa...

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 c...

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...

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 conf...

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 wro...

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 wa...

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...

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 smal...

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.

This was great. I added half the liquid from the corn, more cheese than it called for, and cooked it for 45 minutes. It turned out wonderful. The whole family loved it. The noodles on the top we...