Cheesy Noodles With Corn

Recipe from

Cooking Light

Nutritional Information

Calories 388
Caloriesfromfat 21 %
Fat 8.9 g
Satfat 4.7 g
Monofat 2.5 g
Polyfat 1 g
Protein 22.1 g
Carbohydrate 57.4 g
Fiber 4.6 g
Cholesterol 64 mg
Iron 2.7 mg
Sodium 770 mg
Calcium 365 mg

Ingredients

3 tablespoons all-purpose flour
2 cups 1% low-fat milk
1/4 teaspoon pepper
1/2 (16-ounce) loaf light processed cheese, cubed (such as Velveeta Light)
4 cups cooked wide egg noodles (about 6 1/2 ounces uncooked pasta)
1/2 cup chopped green onions
1 (10-ounce) package frozen whole-kernel corn, thawed
Cooking spray
2 tablespoons grated Parmesan cheese

Preparation

Preheat oven to 450°.

Place flour in a medium saucepan. Gradually add milk; stir with a whisk until blended. Bring to a boil over medium heat. Cook 6 minutes or until thick; stir constantly. Add pepper and processed cheese; cook 2 minutes or until cheese melts. Stir constantly.

Combine cheese sauce, noodles, onions, and corn in a bowl. Spoon into a 2-quart casserole coated with cooking spray; sprinkle with Parmesan. Bake at 450° for 10 minutes or until bubbly. Broil 3 minutes or until lightly browned.

Note:

Jean Kressy,

January 1998
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