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Cheesy Noodles With Corn

Yield 5 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.