Cheesy Noodles With Corn

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 21%
  • Fat: 8.9g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1g
  • Protein: 22.1g
  • Carbohydrate: 57.4g
  • Fiber: 4.6g
  • Cholesterol: 64mg
  • Iron: 2.7mg
  • Sodium: 770mg
  • Calcium: 365mg

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

  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.
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