Corn Cheese Spaghetti Casserole



1 pound bacon

1 pound spaghetti (16 ounce box)

4 cups tomato juice

2 cups whole kernel corn, thawed and drained

3 Tablespoons flour

2 cups shredded cheddar cheese

Salt and pepper to taste



Pre-heat oven to 350 degrees.

In a large frying pan, cook entire package of bacon until crispy and drain on a double layer of paper towel. When cool to the touch; take a scissors and snip pieces to crumble the bacon. Set aside.

While the bacon is cooking, prepare the spaghetti according to package directions and drain. Place the spaghetti back in the same kettle you cooked it in.

Add in the thawed and drained corn.

Add in the tomato juice and bacon.

Season with salt and pepper to taste.

Grate the cheese and place in a separate bowl. Sprinkle 3 Tablespoons flour on the cheese and use a fork to coat the cheese evenly.

Add the cheese and extra flour to the casserole. Stir everything together and transfer all to a oven safe casserole dish.

Bake at 350 degrees for 20-25 minutes until heated through.

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