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10 minutes
20 minutes
30 minutes
- 1 (15.25 ounce) can whole kernel corn
- 1 (15 ounce) can cream-style corn
- 1 cup broken dry spaghetti
- 1 cup shredded Cheddar cheese
- 0.25 cup margarine, melted
- Preheat the oven to 350°F (175°C).
- Mix together whole kernel corn, cream-style corn, broken spaghetti, Cheddar cheese, and margarine in a 1 1/2-quart casserole dish.
- Bake in the hot oven until the spaghetti is perfectly cooked and tender, for about 20 to 25 minutes.
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