You know how it is: You make a great recipe once, and everyone wants you to keep making it. That happened to Anne Beck of Wauseon when she made this recipe for Spaghetti Corn for a church funeral dinner; now she is usually asked to make it. “Our family loves it so much I usually double the recipe,” she says. It came from American Profile Magazine.
1 (15-ounce) can cream-style corn
1 (15-ounce) can whole kernel corn with liquid
2 cups uncooked broken spaghetti
1 cup shredded mozzarella cheese
½ cup butter, melted (1 stick)
2-4 tablespoons chopped onion
Preheat oven to 350°.
Mix together all ingredients. Pour into a 9-by-13-inch baking pan. Cover with foil. Bake 30 minutes. Remove foil and bake an additional 30 minutes.
— Anne Beck
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