Kitchen Korner - CORN CASSEROLE - by Dolly Lawler

My side of the family meets every year to eat Thanksgiving dinner at our home away from home in Illinois.  Besides my family, many times a few friends, living in that area, join us on that day.  One school chum of mine, Kathy Stokes, was among the friends that showed up this passed Thanksgiving.  To contribute to the meal, she brought this tasty casserole.  I'm usually a purist when it comes to corn.  If it's a good garden grown corn I usually heat it up in a pan on the stove, slap a little butter and a tad of salt & pepper on it, and you'll hear me to say, "umm, umm," after every bite.  So, when I uncovered her casserole, (although it looked absolutely delicious), it didn't overly excite me.

As I was filling my plate with all sorts of holiday food, as a curtesy, I put a little helping of Kathy's corn right between my turkey dressing and cranberry relish; not much, just enough to sample.  It tasted so good to me, I had to go back and get more just to make sure it was as good as my first taste.  Well, the answer was and is, "yes."  It was not only as good, but even better.  Needless to say, I asked for the recipe, not only for myself, but to share with you.

CORN CASSEROLE

1 can (14-15 oz.) cream style corn (undrained)
1 can (14-15 oz.) whole kernel corn (undrained)
1 cup uncooked spaghetti (broken into 1 inch pieces)
1 cup Velveeta Cheese (diced)
1/2 cup melted oleo or butter
1/3 cup onion (chopped)
 

• Stir together in a bowl
• Pour into a buttered 2-quart casserole dish
• Bake at 375°
• ½ hour covered, then
• ½ hour uncovered  

Please submit a favorite recipe to:lawlers@windstream.net