My husband comes from a very cool family. A cool family from Nebraska that happens to be able to make virtually anything into a casserole. From appetizers to dessert, it all goes in a 9 x 13 pan. :) There is one casserole that stands above the rest and this past Easter I though there was going to be a throw down between my niece and sister in law because they LOVE this dish so much. In fact, dear Aunt Bev made a quadruple batch and it was gone in an hour. Aunt Bev also gets props for being a loyal blog reader and just a really neat lady :) Hi Aunt Bev! She got this recipe from an old Lutheran cookbook from a small town in Nebraska.
super duper totally amazing corn casserole
1 16oz can cream corn
1 16oz can whole kernel corn
1 cup dry elbow spaghetti or salad macaroni (I used 7 oz mexican wagon wheels pasta and that worked just fine too)
1 cup diced velveeta cheese
1/4 cup butter
2 T chopped diced onion
Melt butter over low heat. Stir together with remaining ingredients. Drain the corn, leaving a little bit of the liquid in the can. Bake @ 370 for 1 hour. For the first 30 minutes covered with foil, second half with dish uncovered.