Corn and Noodle Casserole
Servings 6
Easy corn and noddle casserole made with creamed corn, regular corn
Ingredients
- 1 can whole kernel corn drained
- 1 can cream-style corn
- 1 cup wide egg noodles fully cooked
- 1 small onion chopped
- 1 small carrot chopped
- 1/4 cup Velveeta cheese cubed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 Cup crushed saltine crackers
- 1 Tablespoon butter melted
Instructions
- Preheat oven to 350˚F.
- Boil water and cook egg noodles until al dente. Drain and add noodles to bowl.
- Combine all ingredients (except for crackers and butter) in bowl. Transfer to a greased 1.5 quart baking dish.
- Toss the crackers with the melted butter. Sprinkle over the top of the corn mixture.
- Bake uncovered for 45-50 minutes or until fully cooked.
Video
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 32g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 693mg | Potassium: 274mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1917IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 1mg