Cheesy noodles with corn

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

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