I think they may have had corn in some form at the first thanksgiving? At least I don't think you will have to take any of this home, I'm usually at the end of the line and feel lucky if I even get a taste. To read the ingredients it doesn't sound very good, but it disappears fast at our place. This is my wife's receipe but she said I could use it. She always doubles the amounts and makes a double batch. Corn Casserole 1 (15 oz) can whole kernel corn 1 (15 oz) can cream style sweet corn 1&1/2 cups shredded mild chedder cheese 1 cup dry noodles uncooked (she uses Martha Gooch wide egg noodles and breaks them up a bit, says it's best if pieces aren't over 1/2 long) 2 tablespoons onion flakes 1 stick margarine, melted Preheat oven to 350 degrees F. Mix all ingredients together and pour in casserole dish. Bake at 350 degrees for 1 hour.
Edited by karl 11/22/2009 09:53
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Wanted: Thanksgiving menu inspiration
