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Lucy's Mac and Corn


"This recipe came from my high school cafeteria's cook, Lucy. It's my favorite school lunch dish! (Casey's mom has found that 1/2 stick of margarine and reduced-fat Velveeta results in an equal taste with less fat.)"
Original recipe yield: 6 - 8 servings.
Servings:
7

INGREDIENTS:

  • 1 (14.75 ounce) can creamed corn
  • 1 (11.25 ounce) can corn
  • 1 cup macaroni
  • 1/2 cup butter
  • 8 ounces cubed processed cheese food

DIRECTIONS:

  1. Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter or margarine, and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover.
  2. Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.