Baked Corn And Noodle Casserole Recipe

This cheesy, dreamy corn and noodle casserole is a crowd-pleaser! Inspired by a beloved work lunch recipe, this side dish is incredibly easy to make and delivers incredible flavor. Get ready for tender noodles, sweet corn, and a rich, velvety cheese sauce that will have everyone asking for seconds.

Prep Time 15 mins
Cook Time 65 mins
Calories 754 kcal
Protein 29g
Rating 4.0 (2 Reviews)
Baked Corn And Noodle Casserole

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Baked Corn And Noodle Casserole

  • Egg Noodles
  • Kernel Corn
  • 8 ounces velveeta cheese, cubed
  • 2 large eggs
  • 4 tablespoons butter, melted
  • 1 teaspoon salt

How to Make Baked Corn And Noodle Casserole

  1. Preheat oven to 350°F (175°C).
  2. Cook 1 pound of egg noodles according to package directions. Rinse under cold water and drain thoroughly.
  3. In a large bowl, combine the cooked noodles, 2 cups of frozen or canned corn (drained), 8 ounces of velveeta cheese (cubed), 2 large eggs, 4 tablespoons of butter (melted), and 1 teaspoon of salt. Mix well to combine.
  4. Pour the mixture into a greased 9x9-inch baking dish.
  5. Bake for 45-50 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.

Chef's Tip for Extra Flavor

Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.

Nutrition Information (Approximate per serving)

Sodium

75 g

Sugar

19g

Fat

153g

Carbs

21g