Mexican Corn Casserole Recipe

• 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)

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

elbow macaroni, whole kernel corn, butter, onions, tomatoes, salt, grated cheese

Taken from cookeatshare.com/recipes/mexican-corn-casserole-58600 (may not work)