Creamy Corn and Noodle Bake
This recipe is a classic, cozy casserole that brings together the sweetness of corn with the richness of sour cream and melted cheddar. It is an incredibly simple dish that works perfectly as a comforting side or a quick vegetarian main.
Ingredients
Pasta: 12 oz (approx. 340g) wide egg noodles.
Corn: 1 can (14.75 oz) cream-style corn.
Creamy Base: 1 cup sour cream or plain Greek yogurt.
Cheese: 1.5 cups shredded sharp cheddar cheese.
Butter: 4 tbsp unsalted butter, melted.
Instructions
Boil Pasta: Cook the egg noodles in a large pot of salted water until “al dente.” Drain well.
Combine: Place the cooked noodles into a greased $9 \times 13$ inch baking dish.
Mix in Flavors: Pour the cream-style corn, sour cream, melted butter, and seasonings over the noodles. Stir gently until the noodles are fully coated.
Add Cheese: Fold in 1 cup of the shredded cheddar cheese. Sprinkle the remaining $1/2$ cup over the top.
Bake: Place in a preheated oven at 350°F (175°C) for 25–30 minutes, or until the cheese is bubbly and the edges are golden brown.
Rest & Serve: Let the bake sit for 5 minutes before serving to allow the sauce to set.
Description & Notes
This bake is a staple of “pantry cooking”—using simple ingredients you likely already have on hand. The cream-style corn provides a natural sweetness and thickness that acts as a built-in sauce, while the egg noodles provide a soft, buttery texture.
Versatility: This dish is very forgiving. If you don’t have egg noodles, rotini or penne work well too.
The Crunch: For extra texture, you can top the dish with crushed butter crackers or breadcrumbs before baking.
Tips for Success
Don’t Overcook the Pasta: Since the noodles will continue to cook in the oven, boiling them for 1–2 minutes less than the package instructions prevents them from becoming too soft.
Room Temperature: If you have time, let the sour cream sit out for 10 minutes before mixing. It will incorporate much more smoothly into the warm noodles.
Grease Your Dish: Don’t forget to butter or spray your baking dish; the corn and cheese mixture can get very sticky!
Servings & Nutritional Info
Servings: 6 people.
Calories: ~310 kcal per serving.
Protein: 10g.
Carbs: 38g.
Fat: 14g.
Benefits
Quick Prep: Takes less than 15 minutes of active work before it goes into the oven.
Kid-Friendly: The mild, creamy, and sweet flavors make it a hit with younger eaters.
Cost-Effective: Uses budget-friendly staples like canned corn and dried pasta.
Q&A
Q: Can I add meat to this?
A: Definitely! Stirring in some shredded rotisserie chicken or diced ham makes this a much heartier meal.
Q: Can I use frozen corn instead of cream-style?
A: If you use frozen corn, you will need to add an extra $1/2$ cup of milk or heavy cream to compensate for the missing liquid that cream-style corn provides.
Q: How do I store and reheat?
A: Cover with foil and store in the fridge for up to 3 days. Reheat in the oven at 350°F with a tiny splash of milk to keep it from drying out.