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
- Preheat oven to 350°F (175°C).
- Cook 1 pound of egg noodles according to package directions. Rinse under cold water and drain thoroughly.
- 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.
- Pour the mixture into a greased 9x9-inch baking dish.
- 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