Cheesy Noodles with Corn

Cheesy Noodles with Corn

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons all-purpose flour

  • 2

    cups 1% low-fat milk

  • ¼

    teaspoon pepper

  • ½

    (16-ounce) loaf light processed cheese (such as Velveeta Light) cubed

  • 4

    cups cooked wide egg noodles (about 6½ ounces uncooked pasta)

  • ½

    cup chopped green onions

  • 1

    (10-ounce) package frozen whole-kernel corn thawed

  • Cooking spray

  • 2

    tablespoons grated Parmesan cheese


Preheat oven to 450º. 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. 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 450º for 10 minutes or until bubbly. Broil 3 minutes or until lightly browned. Serving Size: 1 cup


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