Corn-Noodle Casserole

This is Midwestern comfort food stripped down to its essentials. Cooked curly noodles, two cans of creamed corn, a pound of American cheese, margarine, and a little sugar go into the slow cooker and melt together into a gooey, sweet-savory casserole that kids and adults devour equally fast.

American cheese is the right choice here. It melts into a smooth, creamy sauce that coats every noodle without any graininess. Fancier cheeses might taste better on a cheese board, but they don’t melt as seamlessly into a casserole.

The sugar is subtle. It rounds out the natural sweetness of the creamed corn and keeps the dish from tasting flat. You won’t taste “sweet” but you’d notice something missing without it.

Cook just until the cheese melts through. This isn’t a dish that benefits from a long slow cook.

Kitchen Tips

• Cook the noodles just until al dente before adding to the slow cooker. They soften more as they sit in the hot casserole.
• Stir once after everything is combined so the cheese distributes evenly. Otherwise you get pockets of unmelted cheese and plain noodles.
• Use curly noodles or egg noodles. Their shapes hold the creamed corn and cheese better than straight pasta.
• Leftovers thicken considerably. Add a splash of milk when reheating to loosen the texture.

Variations

• Bacon corn casserole: Stir in crumbled cooked bacon for a smoky, salty addition.
• Jalapeño kick: Add diced pickled jalapeños and swap American cheese for pepper jack.