Creamy Corn and Noodle Casserole

Name: Creamy Corn and Noodle Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6 servings.
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

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.

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.

Nutrition Facts

3/4 cup: 181 calories, 5g fat (2g saturated fat), 14mg cholesterol, 616mg sodium, 30g carbohydrate (7g sugars, 3g fiber), 5g protein.

Originally published as Creamy Corn Casserole in Country Extra January 2000

Reviews

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Average Rating:

crsmia

Mar 20, 2016

I added chopped ham to mine. It was absolutely great.
mommy85

Jan 17, 2009

I AM GOING TO TRY THIS RECIPE BECAUSE I LOVE CORN, AND I KNOW MY FAMILY WILL ENJOY