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Hi, my name is Molly. I am 13 years old, and I love this corn spaghetti recipe my mom makes every once in a while. This makes a good family meal side dish. It is also very easy to make! So, please have fun with this recipe.
Ingredients
- 1 (15.25 ounce) can whole kernel corn
- 1 (15 ounce) can cream-style corn
- 1 cup broken dry spaghetti
- 1 cup shredded Cheddar cheese
- ¼ cup margarine, melted
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Combine whole kernel corn, cream-style corn, broken spaghetti, Cheddar cheese, and margarine in a 1 1/2-quart casserole dish.
Step 3
Bake in the preheated oven until spaghetti is cooked and tender, 20 to 25 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 277 | |
| % Daily Value * | |
| Total Fat15g | 20% |
| Saturated Fat5g | 26% |
| Cholesterol19mg | 6% |
| Sodium455mg | 20% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber3g | 9% |
| Total Sugars6g | |
| Protein8g | |
| Vitamin C5mg | 23% |
| Calcium141mg | 11% |
| Iron1mg | 4% |
| Potassium226mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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