Dinner Tonight: Spaghetti Corn


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.

Spaghetti Corn

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

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.