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I am a stay at home wife and mother of three wonderful homeschooled children. I love to cook and am a field editor for Taste of Home magazine. Check back often to see what new recipes have been added!

Tuesday, October 2, 2012

Corn and Macaroni Casserole

1 (14.75 ounce) can creamed corn
1 (11.25 ounce) can corn, don't drain
1 cup macaroni
1/2 cup butter
8 ounces cubed Velvetta

Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover with foil.
Bake at 350 for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.

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