This recipe has been in my family since I was very young. It is very quick and easy. Perfect for a busy family! Even my picky two year old likes it!

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until tender, about 7 minutes. Drain, and set aside.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • In a large bowl, mix together the tomato soup, corn, onion, and cream of mushroom soup. Stir in the cooked noodles until well coated. Transfer to a 9x13-inch baking dish. Place slices of cheese to cover the top.

  • Bake in the preheated oven until cheese is melted and lightly browned, about 25 minutes.

Nutrition Facts

275 calories; protein 12.5g 25% DV; carbohydrates 24.5g 8% DV; fat 14.7g 23% DV; cholesterol 51.2mg 17% DV; sodium 960.9mg 38% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2009
I wanted to make a different pasta dish for once, instead of making the same old noodles and sauce, and when I saw this, I knew I had to try it. I made it with a few modifications - instead of egg noodles I used Cellentani noodles (or spiraly elbows as I like to call them), instead of chopped onion I used onion powder, and I added garlic salt, pepper, and parsley flakes. I also only needed 14 slices of cheese instead of 16. All in all, I think this recipe is really great! It tastes great, I love the texture, and the cheese is a nice addition. Plus, you can be really flexible with the ingredients, so you don't end up making the same thing again and again. All of my friends asked me for a copy of the recipe and I'm sure they'll love it too! Read More
(16)

Most helpful critical review

Rating: 2 stars
11/02/2008
I decided to make this cause I had all the ingredients on hand but I only ate it cause I didn't want to waste food. It's just bland it needs more vegetables and spice of some kind. Read More
(2)
27 Ratings
  • 5 star values: 5
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
04/20/2009
I wanted to make a different pasta dish for once, instead of making the same old noodles and sauce, and when I saw this, I knew I had to try it. I made it with a few modifications - instead of egg noodles I used Cellentani noodles (or spiraly elbows as I like to call them), instead of chopped onion I used onion powder, and I added garlic salt, pepper, and parsley flakes. I also only needed 14 slices of cheese instead of 16. All in all, I think this recipe is really great! It tastes great, I love the texture, and the cheese is a nice addition. Plus, you can be really flexible with the ingredients, so you don't end up making the same thing again and again. All of my friends asked me for a copy of the recipe and I'm sure they'll love it too! Read More
(16)
Rating: 4 stars
01/10/2006
I really enjoyed this dish. I didn't have any Mexi-corn so I used regular corn instead. I agree with DavidsMom about pre-cooking the onion I think I will do that next time. I also added a few things like Worcestershire sauce chili powder Louisiana Hot Sauce garlic powder salt & pepper. All this added a little kick to it! Read More
(8)
Rating: 4 stars
12/30/2005
My husband prefers his onions pre-cooked so I sauteed them in a little olive oil with some garlic; I also added some pre-blended Italian seasoning to the soup mixture before putting with the noodles. I also would agree to reduce the amount of cheese; overall the recipe was delicious!! Read More
(7)
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Rating: 4 stars
12/08/2005
The name of this recipe intrigued me and the absence of meat made it even more appealing. A little penny-pinching goes a long way! I must say that is is wonderful! The creamy tomatoey sauce combined with the crunchiness and flavorfulness of the Mexicorn was a pleasant surprise. I have to say that I did not think that a medium onion was too much. Our family loves onions anyway. I only topped the casserole with 8 slices of cheese and it was enough for me. All in all it was a great dish and I would definitely make it again! Read More
(6)
Rating: 4 stars
12/14/2005
I made this dish for my vegetarian daughter and we were pleasantly surprised. She and I both thought it was very good. I made the full amount and froze 1/2 before adding the noodles and plan on reheating it again tonight. Thanks for an easy tasty veggie dish! Read More
(6)
Rating: 5 stars
07/24/2012
We had a get together and wanted something quick and simple. It was the hit of the evening. Everyone loved it. Read More
(3)
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Rating: 4 stars
09/06/2005
My family is made up a few vegetarians and this is a quick recipe everyone in the house loves! I use soy crumbles in it instead of corn. I have used onions and peppers onions and corn. This is a weekly staple in our menu now. Read More
(3)
Rating: 1 stars
11/16/2005
This recipe ruined my dinner party! An entire medium onion is WAY TOO MUCH! All we could taste was onion and we ended up ordering pizza. I would reduce to two tsp. onion. Good thing my guests kept good spirits! I'll never live this flop down! Read More
(2)
Rating: 2 stars
11/01/2008
I decided to make this cause I had all the ingredients on hand but I only ate it cause I didn't want to waste food. It's just bland it needs more vegetables and spice of some kind. Read More
(2)