- 1 15-1/4 oz. can corn
- 1 8-oz. pkg. small pasta shells, uncooked
- 1 16-oz. can cream-style corn
- 1 8-oz. pkg. shredded Mexican-blend cheese
How to Make It
Combine undrained corn and remaining ingredients in a bowl. Transfer to a greased 13"x9" baking pan. Bake, covered, at 350 degrees for 45 minutes, or until pasta is tender. As it bakes, stir casserole several times; uncover for the last 10 minutes of cooking.