Macaroni Corn Casserole
This super simple Macaroni Corn Casserole is an easy side dish the whole family will love! With just 5 ingredients and 5 minutes of prep, it'll be done before you know it!
Servings: 8 1/2 cup servings
Calories: 241kcal
Equipment
- One baking pan
Ingredients
- 1 14.75-ounce can creamed corn
- 1 14.75-ounce can whole kernel corn do NOT drain
- 1 cup dry elbow macaroni
- 1/2 cup butter
- 1 cup cubed Velveeta cheese* about 6 ounces
Instructions
- Preheat oven to 350℉ and grease a baking pan.*
- Pour the creamed corn, kernel corn (with its liquid), noodles, butter and cheese into the baking pan and give it a stir.1 14.75-ounce can creamed corn, 1 14.75-ounce can whole kernel corn, 1 cup dry elbow macaroni, 1/2 cup butter, 1 cup cubed Velveeta cheese*
- Cover with foil and bake for 30 minutes.*
- Uncover, stir and bake an additional 25 minutes.
- Stir and serve warm.
Notes
You can use a 2 quart casserole dish, 11x7-inch baking dish, or an 8 or 9-inch square baking pan (as long as it's at least 2 inches deep).
If using a slow cooker, it'll cook for 1 1/2 to 2 hours on high. Be sure to stir a few times throughout the cooking process so the noodles don't stick together. You can also make a double batch in the slow cooker, though it'll take a bit more time.
Nutrition
Calories: 241kcal | Carbohydrates: 27g | Protein: 5.7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 475mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 5.3mg | Calcium: 137mg | Iron: 0.6mg