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Baked Spaghetti Corn
- 1 cup broken dry spaghetti
- 1 (15.25 ounce) can whole kernel corn
- 1 cup shredded Cheddar cheese
- 1 (15 ounce) can cream-style corn
- 1/4 cup margarine, melted
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 15g|
|Saturated Fat 5.5g|
|Total Carbohydrate 41.3g|
|Dietary Fiber 2.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|