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 Velveeta)

Mix in a bowl the uncooked macaroni, corn, butter, onions, tomatoes, salt and pepper.

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.