1 can cream-style corn
1 can whole kernel corn (undrained)
1 c. uncooked spaghetti, cut into 1-inch pieces
1 c. Velveeta cheese, diced
1/2 c. butter, melted
2 tbsp. onion, chopped

Stir all the ingredients into a two-quart greased casserole.

Bake at 375°F for 1/2 hour covered, plus 1/2 hour uncovered.

Serves 6.