- 1 package (4.3 ounces) quick-cooking noodles and butter herb sauce mix
- 1 can (14-3/4 ounces) cream-style corn
- 2 ounces process cheese (Velveeta), cubed
- Prepare noodles and sauce mix according to package directions. When the noodles are tender, stir in corn and cheese; cook and stir until cheese is melted. Let stand for 5 minutes. Yield: 6-8 servings.
Originally published as Creamy Corn in Quick Cooking March/April 2002, p9
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