Madison County Corn Casserole

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Category: Entrees
Description:

When Jayne Temme would plan to visit her two daughters in Colorado, the girls had one request: Bring along some fresh corn grown near the Madison and Pierce County line, and the rest of the ingredients to whip up her family’s famous corn casserole.

Read the full story from our July/August 2012 issue here!

Number of Servings: 10-12
Ingredients: 1 can creamed corn
2 cans whole kernel corn (do not drain) or equal amount of fresh corn
1 cup uncooked elbow macaroni
1 cup Velveeta cheese
1 /4 cup butter or margarine
1 tsp dried onion
salt and pepper to taste
Directions: Mix all ingredients thoroughly in large bowl and then spread evenly across greased casserole dish. Bake at 350° for 40 minutes. Check and stir casserole and bake uncovered for an additional 20 minutes.
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Nebraska Life November 2018 - November 2018
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