Cheesy Spaghetti Corn Casserole

My family thought this recipe had a good blend of savory and sweet flavors. I used bowtie pasta, one can of creamed corn, two ears of fresh corn, some chopped baby asparagus, sharp cheddar, and 1 1/2 cups of milk. I also baked it for thirty minutes with the foil on and thirty minutes with the foil off. It was a nice main dish for a meatless meal! :)

We liked this. One thing about this is that it is so simple to throw together. For a busy night this is easy to mix up and toss in the oven. I would like to play around with it a bit because I really like the ease and I'm sure it would work with different things thrown in. I'm glad you posted this because I would not have thought of putting these things together. I like my food a bit spicier and I look forward to seeing what I can add in to give it a southwest flair!

We really enjoyed this. I followed the recipe as written other then I forgot the margarine. I used Dreamfield pasta and that worked great. We did think it needed some seasoning. We added salt and pepper.

I originally got this recipe from my boyfriend's mom awhile back and I LOVE IT!! However, the recipe she gave me substituted 1 cup of velveeta in place of the cheddar and it gives it more of a creamy, smooth consistancy. At first I was a bit reluctant since the recipe sounds a bit different. But I'm glad I did because now it will be passed on for generations. You must try this--if not, your tastebuds will never forgive you!

Different, yet strangely tasty. This sidedish was an interesting combination of textures and tastes that I never would have thought up. I took a previous suggestion and added in 1 cup milk...I may add up to 1/2 cup more next time; it seemed like the casserole dried out in the oven. Very easy. Definately stir halfway through to let all the spaghetti have time to cook. Thanks for posting.!