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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 http://ruralroute2.com bigpines@ruralroute2.com

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 — http://ruralroute2.com

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