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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 20 |
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This is a recipe from my niece, Dellisa. She brought it to our Thanksgiving get together and it was a HIT! Ingredients:
2 (14 1/2 ounce) cans corn (don't drain) |
2 (14 1/2 ounce) cans creamed corn |
1 cup butter |
2 cups cubed velveeta cheese (sometimes i use half the brick of velveeta) |
2 cups uncooked rotini pasta (i use between 2 and 3 cups) |
Directions:
1. Dump everything in the crock pot and cook on high for around three hours.
2. Stir a few times during cooking.
3. When the pasta is done and everything is hot I turn the crock pot off for at least a half hour before serving so it can thicken up.
4. This can also be done in a 9x13 pan and cooked for an hour at 350 degrees in the oven.
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