I have never been too thrilled with the traditional holiday meal at Thanksgiving and Christmas. I am a pretty picky eater, so I don’t do stuffing or green bean casserole. I won’t usually touch the cranberry sauce (unless it is from a can) and I didn’t realize that I like pumpkin pie until two years ago. For me, at a holiday meal, my plate would be filled with turkey, mashed potatoes with butter and canned corn. You can see why I don't get too excited for the big feast. I’d much rather order a pizza. That is, until we shared Thanksgiving with our friends in Arkansas last year. My good friend, Nicole, made one of her Mother’s classic Thanksgiving recipes, Corn and Macaroni Casserole. This has since changed my outlook on a holiday meal, forever. When we moved to back to Maryland, Nicole gave me her Mom’s recipe and I’ve made it at Thanksgiving, Christmas and when Evan’s parents were in town. It was a major sensation every time! It is so easy and can work with any meal. I don’t recommend trying to count how many calories are included in a serving size, but do recommend having more than one serving.
1 Cup uncooked pasta (this seems like not enough pasta, but it is)
1-1 1/2 lb Velveeta, cubed
1 can whole kernel corn (do not drain)
1 can cream corn
2 tablespoons butter/margarine
1. Mix uncooked pasta, cubed Velveeta, whole kernel corn and cream corn in a medium sized baking dish.
2. Drop 2 tablespoons of butter/margarine on top in small pieces.
3. Cook in a 350 degree oven for 1 hour, stirring after 30 minutes.
4. Serve and accept the praises.