Oven Baked 4-Ingredient Amish Creamy Corn Noodles Directions:
Preheat a conventional oven to 350°F.
Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
Spread the uncooked wide egg noodles evenly across the bottom of the prepared baking dish.
Whisk the cream-style corn and 2% milk in a medium mixing bowl for 45 seconds until evenly combined.
Pour the corn and milk mixture evenly over the noodles.
Press the noodles gently with the back of a spoon so they are fully moistened by the sauce.
Dot the top evenly with the small pieces of salted butter.
Season lightly with salt and black pepper, if using.
Cover the baking dish tightly with aluminum foil.
Bake on the middle oven rack for 38 minutes.
Remove the foil carefully and stir the noodles gently from the edges toward the center.
Return the baking dish to the oven, uncovered, and bake for 8 minutes until the sauce thickens and lightly settles into the noodles.
Let the casserole rest for 8 minutes before serving.
Scoop into 8 portions, about 1 heaping cup each, and serve warm.
WW Points Calculation
No Yolks Extra Broad Noodles, 8 oz, 8 servings about 1 heaping cup each: 24.00
Del Monte Cream Style Sweet Corn, 2 cans, 8 servings about 1 heaping cup each: 22.00
Organic Valley 2% Reduced Fat Milk, 1 1/2 cups, 8 servings about 1 heaping cup each: 7.00
Land O Lakes Salted Butter, 2 tbsp, 8 servings about 1 heaping cup each: 10.00
Salt, black pepper, and nonstick cooking spray: 0.00
Points Information:
Total Points: 63.00
Servings: 8 servings, about 1 heaping cup each
Points per serving: 7.88
Nutrition Information
Calories: 258
Fat: 5g
Protein: 8g
Carbohydrates: 46g
Sugar: 8g
Sodium: 430mg
I'm waiting for your comments! Enjoy!
