Lynda'S Corn

VegetarianDairy
Be the first to rate this recipe

Ingredients

  • 1 can whole corn
  • 1 can cream corn ⓘ
  • 1/2 stick oleo ⓘ
  • 1 c. noodles or macaroni ⓘ
  • 1 c. Velveeta, cubed ⓘ
  • dash of salt and pepper ⓘ
  • 1 green pepper (optional) ⓘ
  • onion (optional) ⓘ

Instructions

  1. Bake at 350° for half hour with lid on and half hour with lid off.
  2. May be made ahead and refrigerated.

Nutrition & Diet Analysis (per serving)

291 kcal 15% DV
Protein Fat Carbs

Macronutrients

Protein 8.7g 17% DV
Total Fat 6.6g 8% DV
Carbs 60g 22% DV
Fiber 21.2g 76% DV
Sugar 4.6g 9% DV

Electrolytes

Sodium 10184.2mg 100% DV
Potassium 209.8mg 4% DV
Cholesterol 10.5mg 4% DV

Vitamins & Minerals

Vitamin A 5.5mcg 1% DV
Vitamin C 21.7mg 24% DV
Calcium 177.3mg 14% DV
Iron 1.9mg 10% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

corn noodles onion cream corn velveeta green pepper salt

You May Also Like

🥗

Smoky Chipotle And Red Tomato Jam (Chutney - Relish)

VeganVegetarian
196 kcal 5.7g protein
🥦

Baja-Style Grilled Tempeh Tacos

VegetarianDairy
802 kcal 24.5g protein
🥦

Super Fast And Filling Vegetarian Rose Pasta

VegetarianDairy
531 kcal 33.8g protein
🥗

Pyrenees-Style Lamb Braised With Red Pepper

VeganVegetarian
514 kcal 7g protein
🥗

Hearty Spicy Tomato Vegetable Soup

VeganVegetarian
870 kcal 33.3g protein
🥗

Crushed Tomatoes (Canning Recipe)

VeganVegetarian
41 kcal 1.6g protein
Vegetarian recipes → Dairy recipes → All recipes →