This recipe originally came from a church cookbook, although I have no idea which one. My dad used to make it when I was a kid and I actually didn’t care for it much then. Now that my tastes have changed a bit it has become one of my favorite side dishes. It is especially good served next to some spicy enchiladas.
1 16 oz. can whole kernel corn (pour juice out)
1 16 oz. can cream style corn
1 box Jiffy corn muffin mix
8 oz. sour cream (can sub ¼ cup milk for this)
½ cup butter, melted
1 cup grated cheddar cheese
Directions: Mix all ingredients together in a large bowl. Pour into a greased 9×13 inch pan. Bake for 15 minutes at 350 degrees. Sprinkle the top with cheddar cheese and bake another 20 minutes or until done.
So technically it isn’t spaghetti, but that’s what I’ve always called it. This is a really simple recipe that can be adapted to your tastes easily. It is one I always fall back on when I’m looking for something a little different for dinner. It is also a great recipe to throw together and freeze for later if you like to plan ahead.
12 oz. bag of rotini pasta
1 lb ground beef (optional)
1 jar spaghetti sauce (or homemade sauce if you are adventurous)
2 cups Mozzarella or Parmesan cheese
Directions: Brown ground beef and drain grease. Cook pasta as directed on package. Combine pasta, beef, and spaghetti sauce and mix together (for added flavor you can add chopped onion, peppers, or other vegetables). Put half of the mixture in a 2 quart casserole dish and spread with a spoon. Sprinkle 1 cup of cheese over the top. Add the rest of the mixture on top and cover with remaining cup of cheese. Bake at 350 degrees for 20-30 minutes or until cheese is well melted.