Baked Corn and Noodles

3 cups cooked noodles (unsalted)
2 cups canned whole corn, drained*
1 egg, beaten
3/4 cup cheese, grated or finely chopped
1/4 cup melted butter
1 tablespoon onion, finely chopped (optional)
salt to taste
pepper to taste
milk to moisten*

Mix all ingredients together, adding enough milk to make the mixture a little "juicy." A small amount of onion may be added, if desired. Bake in covered casserole at 350 degrees F. about 45 minutes.

[Number of servings not given, but probably serves 8.]

* May reserve canning liquid; then use to reconstitute nonfat dry milk.