1 (16 oz.) can cream style corn
2 1/2 c. medium wide noodles
3/4 c. shredded Cheddar cheese
1 egg
1 c. saltine cracker crumbs
1 1/2 sticks butter

Cook noodles and directed and drain. Mix corn, noodles, cheese and egg.

Put in 2 quart buttered casserole. Top with cracker crumbs. Melt butter and pour evenly over cracker crumbs. Bake for 45 minutes at 350 degrees or until cooked through and browned. Serves 6 to 8.