Mexican Corn Casserole
1 c. dry sm. elbow macaroni
1 (15 oz.) can whole kernel corn, undrained
1 (15 or 16 oz.) can cream style corn
1/4 c. melted butter
1/2 c. chopped onions
1 can tomatoes with green chiles, undrained
Salt and pepper to taste
1/2 c. grated pasteurized process cheese, regular or Mexican style (such as
Mix in a bowl the uncooked macaroni, corn, butter, onions, tomatoes, salt and
Pour into a greased 9x13x2 inch glass casserole and sprinkle
with the grated cheese.
Bake uncovered for 30 minutes at 325 degrees and covered for
another 30 minutes.