Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is easy and delicious and can easily be doubled

Ingredients Nutrition

  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (12 ounce) can cream-style corn
  • 1 cup cooked wide egg noodles (can use a bit more)
  • 1 small onion, chopped
  • 1 small carrot, peeled and shredded
  • 14 cup cubed Velveeta cheese
  • salt and pepper
  • 13 cup crushed saltine crackers (about 10)
  • 1 -2 tablespoon butter, melted
  • 2 -3 tablespoons grated parmesan cheese (optional)

Directions

  1. Grease a 1-quart baking dish.
  2. Set oven to 350 degrees.
  3. In a bowl, combine the first seven ingredients.
  4. Transfer to a baking dish.
  5. Mix cracker crumbs and Parmesan cheese together, then add in the butter and butter; mix to combine, then sprinkle over top.
  6. Bake uncovered for 45-50 minutes or until heated through.
Most Helpful

5 5

Very good! I did not use the carrot because I did not have one on hand, but it still tasted fantastic! I will cook for less than 45 minutes next time since some of the noodles on the edges came out chewy from being overcooked.

5 5

Now this is comfort food at its best! We love corn casseroles but never had it with noodles and velveeta cheese before...who would have thought?!?! What a great change-of-pace from the usual corn casseroles. This is a keeper, Kittencal, can't wait to make it again.

5 5

Made for the KITTENCAL cook-a-thon in memory of her beloved husband.