Corn and egg noodle casserole
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 179.8
- Total Fat: 4.9 g
- Cholesterol: 14.2 mg
- Sodium: 419.6 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 2.5 g
- Protein: 5.3 g
View full nutritional breakdown of Corn and egg noodle casserole calories by ingredient
Number of Servings: 5
Ingredients
-
1 C frozen corn
1 Can (15 Oz) cream style corn
1 C cooked egg noodles
1 small onion, chopped
1 small carrot, shredded
1/4 C cheddar cheese, shredded
salt and pepper to taste
1/2 C crushed saltines (or Club crackers)
1 tbsp butter, melted
Directions
1. Heat oven to *350
2. In a small bowl, combine crackers and butter; set aside
3. Combine remaining ingredients in a large bowl, transfer to a greased 1 qt baking disk
4. Sprinkle crackers over pasta mixture
5. Bake uncovered for 30-45 minutes or until heated through
4 - 6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user WLFPACK1.
2. In a small bowl, combine crackers and butter; set aside
3. Combine remaining ingredients in a large bowl, transfer to a greased 1 qt baking disk
4. Sprinkle crackers over pasta mixture
5. Bake uncovered for 30-45 minutes or until heated through
4 - 6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user WLFPACK1.