Preheat oven to 350\u00b0F.
Mix both cans of corn and 1 1/2 cup of cheese in a casserole dish.and the milk
Break spaghetti into 1/4's and mix into mixture.
Gently pat down so no spaghetti noodles are poking out.
Sprinkle the remaining cheese over mixture.
Pour margarine over mixture in a circular motion.
Put foil over the top and put in oven for 1 hour.
Take out of oven and stir.
ENJOY!
Preheat oven to 350\u00b0.
Cook hamburger and sausage together with minced onion, then drain.
Cook spaghetti separately and drain. Add corn, mushroom pieces, cream of mushroom soup, salt and pepper and garlic powder to hamburger mixture and cook about 2 minutes until soup is mixed well.
Add spaghetti, sour cream and cheese to mixture and stir together.
Pour mixture in 9 x 13-inch casserole dish and sprinkle seasoned crumbs on top.
If casserole seems dry, add a little milk.
Bake in preheated oven for 20 to 30 minutes.
whisking constantly.
Add in corn; stir to blend.
Pour
Preheat the oven to 350\u00b0F Lightly grease a casserole dish; set aside.
In a bowl, combine thawed corn, chopped scallions, shredded Swiss cheese, flour, pepper and salt. Mix well.
Stir in the evaporated milk.
In a separate bowl, beat the egg whites until stiff. Fold in the corn mixture.
Pour the corn mixture into the prepared casserole dish.
Mix the 2 tbsp melted butter with the crushed cracker crumbs; sprinkle over the corn casserole mixture.
Bake at 350\u00b0F for about 30 minutes or until a bit golden.
Mix flour, sugar and milk; add 2 beaten eggs and mix well. Add corn; stir well.
Pour into greased casserole dish.
Cut up butter; place all over top of corn casserole.
Bake at 350\u00b0 for 1 hour.
Stir corn after 30 minutes.
Continue baking.
Beat eggs in medium bowl.
Add remaining ingredients and stir until combined.
Pour into sprayed or buttered casserole.
Bake at 350 degrees for 45 minutes or until golden brown.
Note: If doubling this recipe use 5 large eggs.
Brown hamburger, butter, onion and green pepper.
Cook spaghetti as directed; drain.
Mix hamburger mixture, spaghetti, tomato soup and corn.
Put in a 13 x 9-inch casserole dish.
Cover liberally with cheese.
Bake for 1 hour at 350\u00b0.
Grease deep casserole. Put the two cans of corn and melted butter in casserole; mix well. Add Jiffy cornbread and blend. Fold in the sour cream until well mixed. Bake, uncovered at 350 for 50 minutes or until golden brown.
Brown sausage.
Then add onions and pepper until onion is transluent.
Add salt to taste.
Add soups and corn; stir until mixed well.
Pour into casserole dish.
Top casserole with as much cheese as desired.
Bake at 375 degrees for approximately 10 to 15 minutes, or until casserole is hot and bubbly.
Serves 4 to 6.
Preheat oven to 350 degrees F (175 degrees C).
In a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine.
Bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked.
dd salsa, black beans and corn. Cook 5 minutes.
Turn
fork to scrape the spaghetti into strands and mix gently
Preheat oven to 350.
In a large bowl, mix all ingrediants.
Pour into greased / non-stick spray 8 x 8 casserole dish.
Bake for 40 - 45 minutes or until top is lightly browned and center is firm. Finished casserole should be slightly firm, but not soupy.
Melt the butter in a casserole dish.
Stir the rest of the ingredients together in the casserole dish and bake at 350\u00b0 for 30 minutes, covered, and 30 minutes uncovered.
Serve hot.
Saute the pepper and onion in the margarine.
In large bowl, combine the can of corn with the liquid, the creamed corn, the eggs and the muffin mix.
Add the pepper and onion mixture and mix well.
Pour into a well-greased 2-quart casserole.
Top with the grated cheese.
Bake at 350\u00b0 for 55 to 65 minutes.
In large bowl, mix together butter, sour cream and egg.
Stir in cans of corn and corn muffin mix.
Spoon mixture into buttered 2-quart casserole dish.
Bake in preheated 375-degree oven, about 45 minutes.
Remove from oven, add cheese, stir well.
Return to oven, bake additional 15 minutes, or until dish is slightly puffed, bubbly, and browned around the edges.
Butter 1 quart casserole; swirl 1/4 cup crumbs around in casserole.
Drain tomatoes and reserve juice.
Add tomatoes and half of juice.
Add corn; salt and pepper to taste.
Cover with remaining bread crumbs.
Cover with reserved juice.
Bake at 350\u00b0F for 1 hour or until bubbly.
Simmer butter, onion, pepper and red pepper; mix together soup, corn and Ro-Tel.
Put ham, potatoes and spaghetti in casserole dish.
Then pour over soup.
Bake at 300\u00b0 for 30 minutes.
Then put Velveeta cheese on top.
Put in oven for 5 minutes.
Mix all together in bowl and place in 2 to 3-quart casserole. Bake at 350\u00b0 for 45 minutes.
Mix all ingredients and put into a buttered 9 x 9 casserole dish. Cover and bake 1 hour at 350 degrees.