The Pioneer Woman Tasty Kitchen
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Cheesy Corn and Macaroni Casserole

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Here is a favorite recipe from the Vogts’ side of the family. Quite good for church dinners or family gatherings.

Ingredients

  • ½ cups Butter
  • 1 cup Whole Milk
  • 2 cups Raw Macaroni
  • 14 ounces, weight Canned Creamed Corn
  • 14 ounces, weight Canned Regular Corn, Drained
  • 10 ounces, fluid Processed Cheese, Cubed (like Velveeta)
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper

Preparation

Preheat oven to 350ºF.

In a medium saucepan over low heat, melt butter. Once melted, add remaining ingredients and cook on low heat to melt cheese.

Pour mixture into a greased 9×9 or similar sized casserole dish and bake for 40 minutes, uncovered. Serve warm.

2 Comments

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tonimiller143 on 10.10.2012

Adding to answer the question, the macaroni does not need to be cooked first. This dish turned out great as written.

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tonimiller143 on 9.21.2012

Does the macaroni need to be cooked first?

2 Reviews

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mayasmom on 11.23.2012

My father in law requested Corn Casserole and I had never made it. Out of all the variations on Tasty Kitchen I picked this recipe and it proved to be an excellent choice. Everyone loved it. I used skim milk instead of whole and it was still great.

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tonimiller143 on 10.10.2012

I was sceptical about making this dish but it turned out great. Very tasty and the macaroni did cook to al dente. I used a 9 by 13 pan and cooked it in the oven for 30 minutes instead of 40. This will be a wonderful dish to take to a pot luck.

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