Corny Spaghetti Food

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SPAGHETTI CORN



Spaghetti Corn image

My Mom found this in a news paper and decided to make it, I was reluctant as she described it to me but WOW, is this easy and soooo very good. My teenagers beg me to make this several times a month.

Provided by JKompelien

Categories     Spaghetti

Time 5m

Yield 8 serving(s)

Number Of Ingredients 5

14 3/4 ounces cream-style corn
15 1/4 ounces whole kernel corn, with liquid
1 cup spaghetti, broken into 1 inch pieces
1 cup mozzarella cheese, shredded
1/2 cup butter, melted

Steps:

  • Mix all ingredients together.
  • Pour into 9x13 pan or casserole dish.
  • Cover with foil.
  • Bake 30 minutes covered.
  • Remove foil and bake an additional 30 minutes.

Nutrition Facts : Calories 412.5, Fat 16.2, SaturatedFat 9.4, Cholesterol 41.6, Sodium 502.9, Carbohydrate 57.6, Fiber 3.4, Sugar 4.1, Protein 12.1

LITTLENECKS, ROASTED CORN, CHORIZO AND TOMATOES OVER SPAGHETTI



Littlenecks, Roasted Corn, Chorizo and Tomatoes over Spaghetti image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil, or as needed
1/2 cup chorizo, mild or hot, grilled and cut into bite-size pieces
1 tablespoon garlic, minced
1 tablespoon minced shallots
20 littleneck clams, scrubbed and dried
2 to 3 large leaves fresh basil, chopped or chiffonade (small strips), plus more for garnish
Pinch red pepper flakes
1/2 cup clam broth
1/4 cup dry white wine
1/2 package spaghetti
2 tablespoons unsalted butter
15 grape or cherry tomatoes, cut in half
2 ears corn, grilled and then shucked and cut off the cob
Kosher salt and freshly ground black pepper

Steps:

  • Have a pot of boiling salted water ready for cooking the spaghetti.
  • Heat the oil in a large saute pan over medium heat, and then add the chorizo, garlic, shallots, clams, basil and red pepper flakes, being careful to brown but not burn the garlic. Add the clam broth and wine and cover.
  • At this point you can drop the spaghetti and cook until al dente, 6 to 9 minutes. Drain and set aside, keeping a small amount of the cooking water in case you need a little for your sauce.
  • When the clams are all open, add the butter, tomatoes, corn and some salt and black pepper and simmer for another minute. Turn off the heat and cover for another minute. Add the pasta and a small amount of hot pasta water if needed and toss. Add some fresh basil to garnish and serve immediately.

SPAGHETTINI WITH CORN AND CLAMS



Spaghettini with Corn and Clams image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces spaghettini
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
20 littleneck clams (about 2 pounds), scrubbed
3/4 cup dry white wine
2 ears of corn, kernels removed, cobs reserved
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons unsalted butter
Grated zest of 1 lemon
1/4 cup chopped fresh parsley
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large pot or Dutch oven over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 3 minutes. Add the clams, wine, corn kernels and cobs, red pepper flakes and 1/2 teaspoon salt; cover, increase the heat to high and cook until the clams open, about 7 minutes. Discard the corn cobs and any unopened clams.
  • Add the butter, lemon zest and pasta to the pot with the clams; toss to coat, about 1 minute. Add some of the reserved pasta cooking water to loosen the sauce if the pasta seems dry. Stir in the parsley and season with salt and pepper. Serve drizzled with olive oil.

CORN & SPAGHETTI CASSEROLE



Corn & Spaghetti Casserole image

This is so easy to make it's insane! My mother used to get me to throw this together at her house by just telling me what to put in the pan, mix it and put it in the oven. You can add meat if you like, but we keep it simple. I use no salt added canned corns and light/fat free cheeses but you can use regular if you wish. You can add garlic or herbs...whatever is to your liking...it's that versatile! Great for potlucks!

Provided by Heartspell

Categories     Spaghetti

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (15 ounce) can whole kernel corn, Low Salt, do not drain
1 (15 ounce) can creamed corn, Low Salt
1 (8 ounce) box spaghetti noodles, uncooked, broken into peices
4 ounces cream cheese, Fat-Free, cut into cubes
4 ounces sharp cheddar cheese, Fat-Free, cut into cubes
1 onion, medium finely chopped
2 eggs
1/2 cup water
1/2 cup evaporated milk
salt & pepper

Steps:

  • Mix all the ingredients together put into a 13x9 inch baking pan (use cooking spray) and bake at 350 for 40-50 minutes. When you first put this into the pan it will be a very soupy consistency. Cooking times may vary depending on where you live. This should feel firm to the touch (like Baked Mac n' Cheese) in the center and lightly browned on the top. Let rest for 5-10 minutes before serving.

Nutrition Facts : Calories 273.9, Fat 10.6, SaturatedFat 5.6, Cholesterol 65.3, Sodium 411.1, Carbohydrate 36.6, Fiber 2.4, Sugar 4.1, Protein 10.7

CORN SPAGHETTI CASSEROLE



Corn Spaghetti Casserole image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 5

1 cans whole kernel corn
1 cans cream style corn
1 cups velveeta cheese
1 cups spaghetti
0.25 cups margarine

Steps:

  • Mix together.
  • Bake at 350 degrees F for 1 hour uncovered.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TACO SPAGHETTI



Taco Spaghetti image

Make and share this Taco Spaghetti recipe from Food.com.

Provided by looneytunesfan

Categories     Spaghetti

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

5 ounces linguine or 5 ounces fettuccine, broken
1 lb ground beef or 1 lb ground turkey
1 large onion, chopped (1 cup)
3/4 cup water
0.5 (1 1/4 ounce) envelope taco seasoning mix (2 tablespoons)
1 (11 ounce) can mexicorn whole kernel corn, drained
1 cup pitted ripe olives, sliced
1 cup shredded colby-monterey jack cheese (4 ounces) or 1 cup cheddar cheese (4 ounces)
1/2 cup salsa
1 (4 ounce) can green chilies, diced, drained
6 cups lettuce, shredded
1 cup tortilla chips, broken
1 medium tomatoes, cut into thin wedges
sour cream (optional)

Steps:

  • Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
  • In a 12-inch skillet cook ground beef or turkey and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa, and chilies.
  • Transfer mixture to a lightly greased 2-quart round casserole. Cover and bake in a 350 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese.
  • Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream.

CHEESY SPAGHETTI CORN CASSEROLE



Cheesy Spaghetti Corn Casserole image

This is a simply delicious joiner to any meal. Perfect to take to family gatherings, as well. Will be the hit of the night. People will be asking you for the recipe!!! All I can say to describe it is DELICIOUS!

Provided by Dienia B.

Categories     Spaghetti

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 ounces spaghetti
2 cups mild cheddar cheese, shredded
1 (15 1/4 ounce) can cream-style corn
1 (15 1/4 ounce) can whole kernel corn, drained
2 tablespoons margarine, melted
1 cup milk

Steps:

  • Preheat oven to 350°F.
  • Mix both cans of corn and 1 1/2 cup of cheese in a casserole dish.and the milk
  • Break spaghetti into 1/4's and mix into mixture.
  • Gently pat down so no spaghetti noodles are poking out.
  • Sprinkle the remaining cheese over mixture.
  • Pour margarine over mixture in a circular motion.
  • Put foil over the top and put in oven for 1 hour.
  • Take out of oven and stir.
  • ENJOY!

Nutrition Facts : Calories 698, Fat 29.1, SaturatedFat 14.7, Cholesterol 67.9, Sodium 1121.9, Carbohydrate 86.7, Fiber 5.4, Sugar 7.5, Protein 28.4

CORNY SPAGHETTI



Corny Spaghetti image

Family favorite for years, great way to get veggies into kids, and no separate side dishes. Top with fresh chopped parsley and/or parmesan if desired. This stuff reheats great and I have used ground beef in it before, just brown it with the onions, drain then continue recipe. I hope you all enjoy it as much as we have.

Provided by Denyse

Categories     Spaghetti

Time 20m

Yield 6

Number Of Ingredients 9

10 ounces angel hair pasta
2 tablespoons butter
½ red onion, chopped
1 teaspoon minced garlic
3 zucchini, diced
1 pound button mushrooms, quartered
¼ cup red wine
1 (16 ounce) jar pasta sauce
1 (15 ounce) can whole kernel corn, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, in large skillet over medium heat, saute onion in butter 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add mushrooms and cook 5 minutes more, until mushrooms are soft. Pour in red wine and pasta sauce, reduce heat to low and simmer. Add corn and bring back to a simmer again to heat through.
  • Serve sauce over pasta with a dab of butter, or toss together.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 56.2 g, Cholesterol 11.7 mg, Fat 8.2 g, Fiber 7.1 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 643.1 mg, Sugar 12.6 g

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