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Corn-y Casserole

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This recipe is one way to coax children -- and husbands -- to eat their vegetables! (Makes about six servings.)

• 3 cups dry noodles

• 3 eggs (beaten)

• 2 cans cream style corn

• 1/4 cup butter or margarine

• 1/4 cup chopped onion

• 1 cup shredded cheddar cheese

Cook and drain noodles. Pour into a large greased casserole dish. Add the butter/margarine and stir until melted. Add the beaten eggs, corn, onion and cheese. Mix thoroughly. Bake at 350 degrees (covered) for 45 minutes.

LeAnn Ralph may be contacted at

LeAnn R. Ralph is the author of the books: "Christmas in Dairyland (True Stories from a Wisconsin Farm)" ( August 2003), "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories)" (e-book, April 2004), and "Give Me a Home Where the Dairy Cows Roam" (Oct. 2004). You are invited to sign up for LeAnn's FREE! monthly e-mail newsletter, Rural Route 2 News & Updates. Visit —

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