Lucy's Mac and Corn

Lucy's Mac and Corn

93

"This recipe came from my high school cafeteria's cook, Lucy. It's my favorite school lunch dish! (Casey's mom has found that 1/2 stick of margarine and reduced-fat Velveeta results in an equal taste with less fat.)"

Ingredients

{{adjustedServings}} servings 350 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter or margarine, and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover.
  2. Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.
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Reviews

93
  1. 119 Ratings

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With just a few changes this recipe is awesome! DEFINITELY cook the pasta first, then add butter and cheese. Stir to allow some melting. Then add the corns. This cut the cooking time to 15 minut...

YUMMO! Super Easy and always a crowd pleaser. You should NOT drain the corn - the liquid will cook the noodles. Also, I typically make in a crockpot, on low for about 3-4 hours. My family ha...

This is a very good recipe for a group of kids. You DO NOT need to cook the macaroni first, as others have said. The trick is DO NOT DRAIN the corn. Dump everything together and cook for th...