Yield: 5 Servings
Measure | Ingredient |
---|---|
3 tablespoons | All-Purpose Flour |
2 cups | 1% Low-Fat Milk |
¼ teaspoon | Pepper |
½ \N | Loaf Light Processed Cheese (16 Oz Block); Cubed |
4 cups | Cooked Wide Egg Noodles; (6 1/2 Oz Uncook) |
½ cup | Green Onions; Chopped |
1 pack | Frozen Whole Kernel Corn; Thawed |
\N \N | Cooking Spray |
2 tablespoons | Parmesan Cheese; Grated |
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@...> on Mar 02, 1998