Italian Corn Bake
- 1 lb cream-style corn
- 1 lb whole kernel corn, drained
- 1 cup macaroni, cooked
- 14 cup butter
- 14 cup diced onion
- 1 cup cubed Velveeta cheese
- Put in a small 2 1/2 quart greased roaster, stir well.
- Bake, covered for 1 hour at 350 degrees, stirring every 15 minutes.
- To take in a crockpot, bake first and then put in a warmed crockpot on low heat- Keeps this way for several hours.
creamstyle corn, kernel corn, macaroni, butter, onion, velveeta cheese
Taken from www.food.com/recipe/italian-corn-bake-124920 (may not work)