Madison County Corn Casserole

« Back to the list

Category: Entrees

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.
Edit Module
Nebraska Life July 2020 - July 2020
Subscribe Today!

Our satisfaction guarantee: It's simple. We guarantee that you will be 100% delighted or your money back for remaining issues in your subscription.
Edit Module
Edit Module

Like Us On Facebook

Edit Module
Edit ModuleShow Tags