Corn & Spaghetti Casserole

Name: Corn & Spaghetti Casserole
Ingredients: 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

10 ingredients

1 steps

Ingredients

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

Directions

1

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.