I use this baked corn and spaghetti dish as a side dish but know some vegetarian friends who will eat it with bread as a whole meal.
This was a refreshing change of pace as far as side dishes go-the recipe says to bake for 20-25 minutes; however, I had mine in at 400 degrees for 35-40 minutes because the spaghetti was still crunchy. Still, this is a definite keeper. - 23 Mar 2002 (Review from Allrecipes USA and Canada)
Baked this again, after several years. PERFECT. hints**.....do not use as much margarine, do not drain the corn, cook spaghetti about half down BEFORE mixing it all together, use and extra cup of CHEESE..preferably something with a little kick, like extra sharp cheddar, and MAKE SURE you stir all the spaghetti into it every so often so none of it comes up to the top, sticks out, and turns into a spear to bite on. It WILL stay soft if you make sure it stays submerged. Great recipe! - 07 Oct 2001 (Review from Allrecipes USA and Canada)
Contrary to several other reviews, this was quite good and filling. I followed the recipe except, I used butter (no margarine here). One note that may make a HUGE difference -- It's a bit confusing (at least to me) when in the ingredients, it calls for 1/2 a box of spaghetti, but in the directions it calls for ONE CUP of broken spaghetti. USE ONE CUP OF BROKEN SPAGHETTI. I used Barilla Angel Hair Pasta and it came out perfectly cooked throughout. I probably did cook it for @45 minutes but it was yummy!!! I'm having it for lunch today, reheated, as there are only 2 of us eating. Thank you Molly. - 11 Jul 2005 (Review from Allrecipes USA and Canada)