Linda Wilson’s Corn Macaroni Bake

Ingredients

• 1 can cream style corn (do not drain)
• 1 can whole kernel corn (do not drain)
• 1 cup macaroni (raw)
• 1 cup cubed Velveeta cheese
• 1 stick oleo (butter or margarine)
• Salt and pepper to taste

Oven Instructions

1. Preheat oven to 350°F.
2. In a baking dish, combine:
   • Undrained cans of corn
   • Raw macaroni
   • Cubed Velveeta cheese
   • Oleo, cut into chunks
3. Mix ingredients together.
4. Bake for 1 hour.
5. Remove from oven, stir, and add salt and pepper to taste.

Microwave Instructions

1. Place 1 stick oleo in a large 2½-quart glass casserole dish and melt.
2. Add both cans of corn (undrained).
3. Microwave for 7 minutes at regular setting.
4. Remove from microwave and add 1 cup dry macaroni.
5. Stir well.
6. Microwave 7 more minutes, stirring about 3 times.
7. Remove from microwave and add 1 cup cubed Velveeta cheese.
8. Microwave 7 more minutes, stirring several times.
9. Cover until ready to serve.
10. Reheat as needed.