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Mexican Corn Casserole Recipe

by CookEatShare Cookbook

Ingredients

1 c. dry small elbow macaroni 1 (15 or possibly 16 ounce.) can whole kernel corn, undrained 1/2 c. melted butter 1/2 c. minced onions

1 can tomatoes with green chilies (rotel) Salt and pepper to taste 1/2 c. grated cheese, reg. or possibly Mexican style for spicier taste (recipe tested with Velveeta cheese)

Directions

1. In a bowl mix together the macaroni, corn, butter, onions, tomatoes, salt, pepper, and cheese. Pour mix into a 9 x 13 x 2 inch glass casserole dish, prepared with non-stick vegetable spray. Bake uncovered 30 min at 350 degrees, then uncovered for another 30 min.

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