Scalloped Corn and Macaroni (from The English Kitchen)
1 340g tin of corn, undrained
1 418g tin of creamed corn
115g cubed cheddar cheese
1 onion, peeled and finely chopped
salt and pepper
handful crushed cornflakes
handful of grated cheese
Preheat the oven to 200C.
Mix together the undrained corn, creamed corn, macaroni, cheese, onion and milk in a casserole dish, season with salt and pepper. Cover with foil.
Reduce the oven temperature to 180C and bake for 25 to 30 mins. Uncover and stir, adding a bit more milk if it looks a bit dry. Cover and bake for an additional 15 to 20 mins until the macaroni is soft.
Cover with the cornflakes and grated cheese and then bake for an another 10 mins, uncovered, until lightly browned and the cheese on top is melted. Serve hot.