"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Corn Casserole Recipe

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This recipe for Creamy Corn Casserole, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Gottschalk

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15.25) oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 cup cooked wide egg noodles
1 small onion, chopped
1 small carrot, shredded
1/4 cup cubed processed American cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup crushed saltine crackers (about 10)
1 tablespoon butter or margarine, melted

Directions:
Directions:
In a bowl, combine the first eight ingredients. Transfer to a 1-quart baking dish. Toss cracker crumbs and butter; sprinkle over the top. Take, uncovered, at 350 for 45-50 minutes or until heated through.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I've tried several corn & noodle recipes, but this is the one I keep going back to. Not only does it have great flavor, but it looks so pretty with the little bit of orange throughout from the carrots.

 

 

 

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