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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (232g) Recipe makes 8 servings |
||
| Calories 341 | ||
| Calories from Fat 159 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.7g | 27% | |
| Saturated Fat 10.5g | 52% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 685mg | 28% | |
| Potassium 343mg | 9% | |
| Total Carbohydrate 41.6g | 13% | |
| Dietary Fiber 3.5g | 13% | |
| Sugars 5.2g | ||
| Protein 9.3g | 18% | |
Ingredients
- 1 cup elbow macaroni
- 1 (15 1/4 ounce) can yellow whole kernel corn, undrained
- 1 (15 1/4 ounce) can white whole kernel corn, undrained
- 1 (15 ounce) can cream-style corn
- 1 cup cheddar cheese, cubed or shredded
- 1/2 cup butter or margarine (can be reduced by half if need be)
- 1/2 cup diced onion
- 1 green bell pepper, diced (optional)
Directions
1
In a 13X9 inch ungreased pan, combine all ingredients.2
Bake covered in a preheated 350 degree oven for 30 minutes.3
Uncover, then continue baking for an additional 30 minutes.4
Serve hot.
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- Preparation > Time to Make > < 4 hours
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