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Creamy Corn and Noodle Casserole

 Creamy Corn and Noodle Casserole
The cheese and noodles give this dish a unique flavor. I got the recipe from a cousin, who brought this casserole to a family reunion.
4-6 ServingsPrep: 10 min. Bake: 45 min.

Ingredients

  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup cooked wide egg noodles
  • 1 small onion, chopped
  • 1 small carrot, shredded
  • 1/4 cup cubed process American cheese (Velveeta)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup crushed saltines (about 10 crackers)
  • 1 tablespoon butter, melted

Directions

  • In a bowl, combine the first eight ingredients. Transfer to a greased
  • 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over the
  • top. Bake, uncovered, at 350° for 45-50 minutes or until heated
  • though. Yield: 4-6 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 181 calories, 5 g fat (2 g saturated fat), 14 mg cholesterol, 616 mg sodium, 30 g carbohydrate, 3 g fiber, 5 g protein.