Corn and Noodle Casserole

  This is a recipe we thought most people would like doubled or tripled at a buffet or pot luck meal; or for a pleasant family meal. You have your vegetable and pasta in one…we enjoyed this with liver and onions and a green salad one day, and with pork chops baked in the oven at the same temperature and a salad on another day.  It’s nice to have at least one of your dishes baking while you prepare the rest of the meal, and I usually have all of the ingredients on hand.                      

Corn and Noodle Casserole Recipe

  1            can  whole kernel corn -- (15-1/4 ounces) well-drained

  1            can  cream-style corn -- (14-3/4 - 15 ounces)

  1            cup  cooked wide egg noodles -- 1 1/2 ounces uncooked noodles

  1            small  onion -- chopped

  1            small  carrot – shredded (or finely chopped)

  1            Large  Egg – beaten (optional)

     1/4      cup  Cubed Process American Cheese

     1/4      teaspoon  salt

     1/4      teaspoon  pepper

     1/3      cup  crushed saltines (about 10 crackers)

  1            tablespoon  butter -- melted

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.

Country Cooking