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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
3 tablespoons all-purpose flour |
2 cups 1% low-fat milk |
1/4 teaspoon pepper |
1/2 (16-ounce) loaf light processed cheese, cubed (such as velveeta light) |
4 cups cooked wide egg noodles (about 6 1/2 ounces uncooked pasta) |
1/2 cup chopped green onions |
1 (10-ounce) package frozen whole-kernel corn, thawed |
cooking spray |
2 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 450°.
2. Place flour in a medium saucepan. Gradually add milk; stir with a whisk until blended. Bring to a boil over medium heat. Cook 6 minutes or until thick; stir constantly. Add pepper and processed cheese; cook 2 minutes or until cheese melts. Stir constantly.
3. Combine cheese sauce, noodles, onions, and corn in a bowl. Spoon into a 2-quart casserole coated with cooking spray; sprinkle with Parmesan. Bake at 450° for 10 minutes or until bubbly. Broil 3 minutes or until lightly browned.
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