Corn And Macaroni Bake Recipes

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LUCY'S MAC AND CORN

This recipe came from my high school cafeteria's cook, Lucy. It's my favorite school lunch dish! (Casey's mom has found that 1/2 stick of margarine and reduced-fat Velveeta results in an equal taste with less fat.)

Provided by Casey

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Yield 7

Number Of Ingredients 5



Lucy's Mac and Corn image

Steps:

  • Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter or margarine, and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 31.5 g, Cholesterol 55.6 mg, Fat 21.8 g, Fiber 2 g, Protein 10.4 g, SaturatedFat 13.4 g, Sodium 671.3 mg, Sugar 3.6 g

1 (14.75 ounce) can creamed corn
1 (11.25 ounce) can corn
1 cup macaroni
½ cup butter
8 ounces cubed processed cheese food

CORN AND MACARONI BAKE

This is a dish that I found in a country/ western cookbook a while ago. My daughter, who is the woulds most picky eater loved it. Very easy to make, and tastes great. Enjoy!!!!!

Provided by Bonnie LaBrake

Categories     Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5



Corn and Macaroni Bake image

Steps:

  • Pour both cans of corn into a well greased 9x13 inch baking dish.
  • Add butter, Cheddar cheese, and uncooked macaroni.
  • Mix and bake at 350 degrees for 20 minutes.
  • Remove from oven and stir.
  • Return to oven for 10 minutes or until bubbling.

1 can whole kernel corn (do not drain)
1 can cream-style corn
1/2 cup melted butter
1 cup cubed cheddar cheese
1 cup macaroni, uncooked

MACARONI CORN CASSEROLE

A creamy and slightly sweet corn and macaroni casserole. It always goes over with a big bang with family and friends.

Provided by Missy Borrowman

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5



Macaroni Corn Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese.
  • Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 41.8 g, Cholesterol 64.2 mg, Fat 24.1 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 14.4 g, Sodium 890.1 mg, Sugar 7.2 g

1 (15.25 ounce) can whole kernel corn, with liquid
1 (14.75 ounce) can cream style corn
1 cup small uncooked seashell pasta
½ cup butter, cut into pieces
1 cup cubed processed cheese

CORN AND MACARONI CASSEROLE

Make and share this Corn and Macaroni Casserole recipe from Food.com.

Provided by jazzladydi

Categories     Corn

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 5



Corn and Macaroni Casserole image

Steps:

  • Bake at 350F covered for 45 minutes, then uncovered for 30 minutes.

1 (15 ounce) can whole kernel corn, undrain
1 (15 ounce) can creamed corn
1 cup of uncooked macaroni
1/2 cup oleo
1 cup Velveeta cheese, cubed

SWEET CORN MAC 'N' CHEESE

Provided by Yvan Lemoine, Food Network Star Season 8 Finalist

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13



Sweet Corn Mac 'n' Cheese image

Steps:

  • Preheat the oven to 350 degrees F. Move one rack to the top of the oven.
  • In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.
  • Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm.
  • Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes. Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella.
  • In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook on the top rack until golden, 15 to 20 minutes. Serve with hot sauce.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Two 8-ounce cans creamed corn
1 cup milk
1/4 teaspoon onion powder, optional
1 heaping tablespoon cornstarch
Pinch ground nutmeg
Salt and ground black pepper
3 dashes hot sauce, optional, plus more for serving
2 cups elbow macaroni
8 ounces grated mild yellow Cheddar
12 ounces grated mozzarella
1 egg, lightly beaten
1 cup croutons
1 tablespoon olive oil

CORN 'N' BEEF PASTA BAKE

I call this my "Friendship Casserole" because I often make it for new moms and other folks who need a helping hand. The ingredients are easily assembled for a quick meal.-Nancy Adams, Hancock, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 12



Corn 'n' Beef Pasta Bake image

Steps:

  • In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, pasta, buttermilk, cream cheese, chili powder, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish; sprinkle with cheese. Cover and bake at 375° for 40 minutes. Uncover; bake 25-30 minutes longer or until the pasta is tender.

Nutrition Facts :

1 pound ground beef
1 medium onion, chopped
1 medium green or sweet red pepper, chopped
2 garlic cloves, minced
2 cups frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups uncooked bow tie pasta
1 cup buttermilk
3 ounces cream cheese, cubed
1 to 2 teaspoons chili powder
Salt and pepper to taste
1 cup shredded Monterey Jack cheese

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