For Pascha this year we had the usual meat festival and sides including this corn dish we had made for years, originally served at TG dinner in Funk NE.
2 cans Whole kernel corn, only one drained
2 cans creamed corn
8 ounces broken spaghetti 1 inch pieces
8 ounces cubed Velvetta
2-3 Tablespoons dried minced onions
Salt and pepper to taste
Few tablespoons of butter
Combine everything and place in greased casserole. Dot the top with butter and cover. Bake 45 minutes, uncover, stir a bit if necessary then bake another 15-20 minutes, uncovered.
