Baked Corn And Noodles Recipe 455

BAKED CORN AND NOODLE CASSEROLE

I was served this side dish at a work lunch. It was really good, so I got the recipe from my co-worker immediately

Provided by Tabbiann82

Categories One Dish Meal

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 6

Baked Corn and Noodle Casserole image

Steps:

Cook noodles and rinse in cold water; drain.
Combine noodles, corn, Velveeta cheese, egg, butter and salt in 9 x 9-inch greased baking dish.
Bake at 350° for 45 minutes.

Nutrition Facts : Calories 754, Fat 51.5, SaturatedFat 30.7, Cholesterol 275.6, Sodium 1816.6, Carbohydrate 63.2, Fiber 4.6, Sugar 4.9, Protein 14.8

Ingredients

3 cups egg noodles
1 (8 ounce) can kernel corn
3/4 cup chopped Velveeta cheese
1 egg, beaten
1/2 cup melted butter
1 teaspoon salt

CREAMY CORN AND NOODLE CASSEROLE

The cheese and noodles give this dish a unique flavor. I got the recipe from a cousin, who brought this casserole to a family reunion.

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 10

Creamy Corn and Noodle Casserole image

Steps:

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.

Nutrition Facts : Calories 181 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 616mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 cup cooked wide egg noodles
1 small onion, chopped
1 small carrot, shredded
1/4 cup cubed process American cheese (Velveeta)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup crushed saltines (about 10 crackers)
1 tablespoon butter, melted

NOODLES AND CORN CASSEROLE

A very filling side dish casserole, which can be cooked either in the oven or the crockpot. The recipe calls for 1/4 cup sugar, I like to use about half of that.

Provided by yooper

Categories Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

Noodles and Corn Casserole image

Steps:

Preheat oven to 350.
Cook and drain noodles.
Add remaining ingredients.
Mix together and place in greased 2 quart baking dish.
Cover and bake for 30 minutes or until cheese is melted.
Note: Can also be placed in a crockpot on low for 2 hours.

Ingredients

12 ounces egg noodles
1/2 cup butter, melted
32 ounces cream-style corn
1/4 cup sugar
1 lb shredded American cheese

BAKED CORN II

This is my Grandmother's recipe that I'm always asked to bring to dinners. If I'm going to a picnic I just put everything into a crock pot and 4 hours later it is ready to go.

Provided by KSELLERS

Categories Side Dish Casseroles Corn Casserole Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

Baked Corn II image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.
Bake, uncovered, in preheated oven for 1 hour.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 30.2 g, Cholesterol 80.7 mg, Fat 14.5 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 8.4 g, Sodium 121.4 mg, Sugar 9.1 g

Ingredients

1 (16 ounce) package frozen corn kernels, thawed and drained
¾ cup milk
1 egg
4 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon all-purpose flour
salt and pepper to taste

CORNED BEEF AND NOODLES CASSEROLE

There's no law that says corned beef must be served with cabbage. In fact, it tastes delicious in a casserole with creamy pasta and peas.

Provided by My Food and Family

Categories Home

Time 45m

Yield 8 servings

Number Of Ingredients 7

Corned Beef and Noodles Casserole image

Steps:

Preheat oven to 350 degrees.
Cook pasta according to package directions omitting salt, rinse and drain.
In medium bowl, stir together cream of celery soup and milk until mostly smooth. Mix pasta, soup/milk mixture and remaining ingredients in a 2 1/2-qt casserole. Cover and bake for 40 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

1 pkg. (16 oz.) rotini pasta
1 can (12 oz) corned beef
1 can (10.5 oz) condensed cream of celery soup
1 cup milk
1/2 tsp. black pepper
1 cup frozen peas
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

CREAMY CORN PASTA WITH BASIL

There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it's still quite good even with out-of-season supermarket ears, or with frozen corn.

Provided by Melissa Clark

Categories pastas, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

Creamy Corn Pasta With Basil image

Steps:

Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 498 milligrams, Sugar 8 grams, TransFat 0 grams

Ingredients

Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
1/2 teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, more to taste
1/3 cup torn basil or mint, more for garnish
1/4 teaspoon red pepper flakes, or to taste
Fresh lemon juice, as needed

BEEF & CORN NOODLE CASSEROLE

Easy and delicious. You would not think the ingredients would go together, but they are very good together.

Provided by Darlene Summers

Categories Corn

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

Beef & Corn Noodle Casserole image

Steps:

Brown beef in butter in iron skillet and add onion.
Brown slightly & pour off some of the grease.
Add tomatoes and noodles.
Cook until noodles are tender, adding some water if necessary.
Add corn & olives.
Turn into a 13x9-inch greased casserole.
Sprinkle with cheese.
Bake at 350 degrees, 40 minutes.

Nutrition Facts : Calories 290.1, Fat 14.2, SaturatedFat 5.9, Cholesterol 57.6, Sodium 325.2, Carbohydrate 24.9, Fiber 2.8, Sugar 4.7, Protein 17.5

Ingredients

3 tablespoons oleo
1 lb ground beef
1 large onion (chopped)
2 1/2 cups uncooked noodles
1 (14 1/4 ounce) can corn
1/2 cup chopped ripe olives
2 cups canned tomatoes
1 cup grated cheese