Okay, so I contemplated putting the name in the title line…I decided to use it as it might cause a couple second-glances
My daughters love to ask for it… although I partly think it’s because they think they are getting away with saying a bad word. You can call it whatever you would like; corn casserole, cheesy corn & noodles, creamy, cheesy corn… you get the picture.
Unfortunately, I can’t take credit for this recipe. I got it from my neighbor at the lake. The first time she made it for us, I had to get the recipe. My youngest daughter Sidney claims it’s the best corn she’s ever eaten. It can’t have anything to do with the fact that it’s mixed with lots of Velveta. I made it for Christmas last year, and instead of pancakes, waffles or cereal for breakfast, Sidney and our nephew Brady decided that Corn Crap it was! They followed that up with a few more scoops for lunch….
So, with Thanksgiving coming in just a few days, think about adding this to the menu. It’s a perfect combo to have on the table. And I promise you this, the kids will LOVE it! Enjoy!
(…and thank you Gayle Barland for this staple recipe in our home!)
1 large can of kernel corn
1 large can cream corn
1 1/4 cup cubed Velveta
1/2 cup milk
1 large box large ring noodles (Speghetti-O’s style rings)
Cook noodles, drain. Return to pot and mix all ingredients together until creamy. If you are planning to keep it warm crockpot, add a little more milk. If you’re eating it at home, pour into a casserole dish and top with some breadcrumbs and a couple dollops of butter for a nice crispy top. 350 degrees for about 20 minutes.