Pasta - Cheesy Noodles with Corn

[Guest guest]

* Exported from MasterCook *

 

Cheesy Noodles With Corn

 

Recipe By : Cooking Light, Jan/Feb 1998

Serving Size : 5 Preparation Time :0:33

Categories : Pastanoodle Side Dishes

Vegetarian Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons all-purpose flour

2 cups 1% low-fat milk

1/4 teaspoon pepper

8 ounces 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

10 ounces frozen whole-kernel corn -- thawed

cooking spray

2 tablespoons grated parmesan cheese

 

1. Preheat oven to 450°F.

 

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.

 

Yield: 5 servings (serving size: 1 cup).

 

Calories 388 (21% from fat); fat 8.9g (sat 4.7g, mono 2.5g, poly 1g);

protein 22.1g; carbohydrate 57.4g; fiber 4.6g; cholesterol 64mg; iron 2.7mg;

sodium 770mg; calcium 365mg.

 

Busted by Gail Shermeyer <4paws

 

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

Karen S

ksonness