Ingredients
1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-3/4 ounces) cream-style corn1 cup cooked wide egg noodles1 small onion, chopped1 small carrot, shredded1/4 cup cubed process American cheese (Velveeta)1/4 teaspoon salt1/4 teaspoon pepper1/3 cup crushed saltines (about 10 crackers)1 tablespoon butter, melted
Preparation
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° for 45-50 minutes or until heated though.
