Recipe Details
Ingredients
-
1(15.25 ounce) canwhole kernel corn
-
1(15 ounce) cancream-style corn
-
1cupbroken dry spaghetti
-
1cupshredded Cheddar cheese
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¼cupmargarine, melted
Cooking Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Combine whole kernel corn, cream-style corn, broken spaghetti, Cheddar cheese, and margarine in a 1 1/2-quart casserole dish.
-
Bake in the preheated oven until spaghetti is cooked and tender, 20 to 25 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories277 | |
| % Daily Value * | |
| Total Fat 15g |
20% |
| Saturated Fat 5g |
26% |
| Cholesterol 19mg |
6% |
| Sodium 455mg |
20% |
| Total Carbohydrate 31g |
11% |
| Dietary Fiber 3g |
9% |
| Total Sugars 6g |
|
| Protein 8g |
17% |
| Vitamin C 5mg |
5% |
| Calcium 141mg |
11% |
| Iron 1mg |
4% |
| Potassium 226mg |
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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Dish Photos
