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Baked Cream Corn Casserole

From the kitchen of my Aunt Kathy Mabery (Columbia, Missouri). One of my favorite dishes at Thanksgiving.

Rate this recipe 4/5 (5 Votes)


  • 2 cans creamed corn
  • 1 can sweet corn, drained
  • 1 cup shell macaroni
  • 8 ounces Kraft Velveeta cheese, cubed



Step 1

Preheat oven to 325 degrees. Combine corns in casserole dish and set aside.

Step 2

Boil water and cook macaroni until soft, approximately 10 minutes. Add macaroni and cheese to corn mixture. Stir before putting into oven. Bake for 45 minutes.

{From the kitchen of my Aunt Kathy Mabery}


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