Corn-Y Casserole (with your homegrown sweet corn, if you’ve got it)

This recipe is one way to coax children — and husbands — to eat their vegetables! (Makes about six servings.) You can use your homegrown frozen sweet corn if you’ve got it. I haven’t noticed that corn makes much difference as opposed to cream style corn, although it might be best to add some sour cream, milk or Half & Half to the recipe to keep it from being dry. Use 1/2 to 1 cup of milk or sour cream or Half & Half.

3 cups dry noodles
3 eggs (beaten)
2 cans cream style corn
1/4 cup butter or margarine
1/4 cup chopped onion
1 cup shredded cheddar cheese

Cook and drain noodles. Pour into a large greased casserole dish. Add the butter/margarine and stir until melted. Add the beaten eggs, corn, onion and cheese. Mix thoroughly. Bake at 350 degrees (covered) for 45 minutes.