Lori 0

"This recipe is so quick and delicious. It's been in my family for years! I serve it with garlic bread or Mexican cornbread."

Ingredients {{adjustedServings}} servings 656 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 656 kcal
  • 33%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 1407 mg
  • 56%

Based on a 2,000 calorie diet

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  1. In a large pot with boiling salted water cook egg noodles until al dente. Drain well.
  2. Meanwhile, in a large skillet cook meat with seasoning salt, black pepper, and garlic powder until brown. Add the cans of Mexican-style corn, tomatoes with green chilies and mix well.
  3. Pour mixture into casserole dish prepared with butter spray. Arrange sliced processed cheese food on top. Cover with aluminum foil.
  4. Bake in a preheated 375 degree F(190 degrees C) oven for 20 to 30 minutes. Stir and serve.
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Reviews 12

  1. 13 Ratings


Like some others, I adjusted the recipe to what I had and prefer. Had leftover corn-on-the cob and cut that to use, not canned. Used our own home canned tomatoes so no green chillies. Added some salsa and chili powder to it. Used far less egg noodles. Want more meat then noodles/carbs. Used real cheese, shredded 2% fat instead of fake cheese. Taste great and worked well! Will likely make again

DC Girly Girl

Simple and tasty! I sautéed an onion and 2 cloves of garlic (instead of garlic powder), then added ground turkey. I then added some chili powder and cumin with the corn (about ½ a can) and tomatoes. As for the cheese, I used a Mexican 4 cheese blend instead of velveeta. I only used one pot – one that could be both on the stovetop and the oven – I’m lazy that way. Also I did not use noodles as I am a lo-carber. I liked it and it was fairly easy to do…nice for a weekday meal.


Very good. I used about 8oz of egg noodles and it was enough for us.