Creamy Corn Casserole
1 can whole kernel corn, drained
1 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 (10-12 crackers)
1 tablespoon butter, melted
In a bowl, combine the first eight ingredients. Transfer to a greased 1 quart baking dish. Toss cracker crumbs and butter; sprinkle over the top. Bake, uncovered at 350 degrees for 45-50 minutes or until heated through. Yield: 4-6 servings.