I always look forward to Haines family Thanksgiving because spaghetti corn will be served! The story goes that Great Aunt Margaret (Grandpa Bill’s sister) received the recipe from a friend at church, but the St. Mary’s Immaculate Conception Catholic Church cookbook assigns all the accolades to Margaret Frueh, the woman I was named after. 

• Boil one pound of spaghetti according to package directions. Place cooked spaghetti in large mixing bowl.
• In a small saucepan, melt…
  • 1 pound Velveeta cheese
  • 1 stick of butter
  • 1 can evaporated milk
• Pour cheese sauce over spaghetti and stir in…
  • 1 small white onion, chopped
  • 8 cans creamed corn
• Pour into greased casserole dish. Bake at 350* for one hour.

I most often recreate this recipe when cooking with my Aunt Rachel, and I always try to convince her to sprinkle in garlic salt, but she insists that doesn’t hold with the integrity of the original recipe. 🙂 I also think you could crush saltine crackers on the top for a yummy crunch. Despite these ideas, I always follow the recipe and think about my generous and loving Aunt Margaret when I do so.

Margaret Ann Frueh