- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can cream-style corn
- 1 cup cooked wide egg noodles
- 1 small onion, chopped
- 1 small carrot, shredded
- 1/4 cup cubed process American cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup crushed saltines
- 1 tablespoon butter or margarine, melted
- In a bowl, combine the first eight ingredients. Transfer to a greased 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350 degrees F for 45-50 minutes or until heated though.