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“This is a recipe from my niece, Dellisa. She brought it to our Thanksgiving get together and it was a HIT!”
3hrs 10mins

Ingredients Nutrition

  • 2 (14 1/2 ounce) cans corn (don't drain)
  • 2 (14 1/2 ounce) cans creamed corn
  • 1 cup butter
  • 2 cups cubed Velveeta cheese (sometimes I use half the brick of velveeta)
  • 2 cups uncooked rotini pasta (I use between 2 and 3 cups)


  1. Dump everything in the crock pot and cook on high for around three hours.
  2. Stir a few times during cooking.
  3. When the pasta is done and everything is hot I turn the crock pot off for at least a half hour before serving so it can thicken up.
  4. This can also be done in a 9x13 pan and cooked for an hour at 350 degrees in the oven.

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