Cheesy Noodles With Corn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cooking lig, From hard c | 5 | Servings | |
INGREDIENTS
| 3 | T | All-Purpose Flour |
| 2 | c | 1% Low-Fat Milk |
| 1/4 | t | Pepper |
| 1/2 | Loaf Light Processed Cheese | |
| 16 Oz Block Cubed | ||
| 4 | c | Cooked Wide Egg Noodles, 6 |
| 1/2 Oz Uncook | ||
| 1/2 | c | Green Onions, Chopped |
| 1 | Frozen Whole Kernel Corn | |
| Thawed | ||
| Cooking Spray | ||
| 2 | T | Parmesan Cheese, Grated |
INSTRUCTIONS
Preheat oven to 450 degrees. Place flour in medium saucepan. Gradually add milk; stir with 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-qt. casserole coated with cooking spray; sprinkle with Parmesan. Bake at 450 degrees for 10 minutes or until bubbly. Broil 3 minutes or until lightly browned. Recipe by: Cooking Light, J/F 98, pg. 162 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 267
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: 42.8mg
Sodium: 142.4mg
Potassium: 330.7mg
Carbohydrates: 46.6g
Fiber: 2.6g
Sugar: 10g
Protein: 10.8g