rotel corn casserole

Name: Rotel Corn Casserole
Cuisine: American
Ingredients: - 1 cup dry small elbow macaroni; - 15 oz. can corn , undrained; - 15 oz. can cream style corn; - 1/4 cup melted butter; - 1/2 cup chopped onions; - 1 can rotel tomatoes, undrained; - salt and pepper, to taste; - 1/2 cup velveeta cheese, shredded

(1 RATING)

43 Pinches

Jill Cooks

Sunshine state, FL

Updated on Jun 9, 2013

This is a yummy side dish with a kick.

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Ingredients

- 1 cup dry small elbow macaroni
- 15 oz. can corn , undrained
- 15 oz. can cream style corn
- 1/4 cup melted butter
- 1/2 cup chopped onions
- 1 can rotel tomatoes, undrained
- salt and pepper, to taste
- 1/2 cup velveeta cheese, shredded

How To Make rotel corn casserole

Step 1

In a bowl, mix uncooked macaroni, corn, butter, onion, tomatoes, salt and pepper.

Step 2

Pour into a greased 9x13 glass casserole dish and sprinkle with cheese.
Step 3

Bake uncovered 30 minutes at 325 and covered for 30 more minutes.
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