Corn and Macaroni Bake

Serves: 6

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
113 2 1 6 1 215 21 2

recipe ingredients
1 cup cooked elbow macaroni, rinsed and drained
1 cup frozen whole kernel corn
1 cup (one 8 ounce can) cream-style corn
3/4 cup (3 ounces) shredded Kraft reduced fat cheddar cheese
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
2 tablespoon Kraft fat free Catalina Dressing

recipe directions
Preheat oven to 350 degrees. Spray an 8 by 8 inch baking dish with butter-flavored cooking spray. In a medium bowl, combine macaroni, frozen corn, and cream style corn. Stir in Cheddar cheese, parsley flakes, black pepper, and Catalina dressing. Pour mixture into prepared baking dish. Bake 30 minutes. Place baking dish on a wire rack and let set 5 minutes. Divide into 6 servings.

HINT: 2/3 cup uncooked macaroni usually cooks to 1 cup.


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Posts By 3FC
  • Janice Peele

    It is very tasty and simple to make. I highly recommend this recipe.

  • d. Harrell

    Very easy and a nice alternative to plain creamy corn

  • Deborah

    Very tasty side dish. Add a can of tuna and change the frozen corn to mixed veggies and it makes a great tuna casserole

  • Anna

    Everyone in my home, even my pickest of all sons ate it and asked for seconds. It was gone before I knew it. Definitely a keeper.

  • mary t.

    I make this recipe all the time. my husband and i love it.