Creamy Corn and Noodle Casserole |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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:
1. 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.
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