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Submitted by: Eva Rae Walters from Paola, KS
Originally shared on the web 03/24/2011

15-1/4 oz. can corn
8-oz. pkg. small pasta shells, uncooked
16-oz. can cream-style corn
8-oz. pkg. shredded
Mexican-blend cheese

Combine undrained corn and remaining ingredients in a bowl. Transfer to a greased 13"x9" baking pan. Bake, covered, at 350 degrees for 45 minutes, or until pasta is tender. As it bakes, stir casserole several times; uncover for the last 10 minutes of cooking. Serves 6 to 8.