Baked Spaghetti with Corn
Ingredients
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1 (15.25 ounce) can whole kernel corn
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1 (15 ounce) can cream-style corn
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1 cup broken dry spaghetti
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1 cup shredded Cheddar cheese
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¼ cup margarine, melted
Instructions
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Preheat your oven to 350°F (175°C).
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In a 1 1/2-quart casserole dish, combine the whole kernel corn, cream-style corn, broken spaghetti, Cheddar cheese, and margarine.
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Bake in the preheated oven for 20 to 25 minutes, or until the spaghetti is fully cooked and tender.
Nutritional Information (per serving)
| 277 | Calories |
| 15g | Fat |
| 31g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 277 | |
| % Daily Value * | |
| Total Fat 15g | 20% |
| Saturated Fat 5g | 26% |
| Cholesterol 19mg | 6% |
| Sodium 455mg | 20% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 3g | 9% |
| Total Sugars 6g | |
| Protein 8g | 17% |
| Vitamin C 5mg | 5% |
| Calcium 141mg | 11% |
| Iron 1mg | 4% |
| Potassium 226mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5