Cheesy Rotel Corn Casserole |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
My mother, a famous non-cook, actually found this recipe in a newspaper, tweaked it, and it is sooooo delicious! Nice and creamy-cheesy-comforting-warm! I used the frozen cream-style yellow sweet corn. Ingredients:
4 ounces butter |
1/2 cup yellow onion, chopped fine |
3 cups corn (fresh or frozen) |
2 eggs |
1 cup sour cream |
2 teaspoons cumin |
1/2 cup cornmeal |
9 ounces monterey jack cheese, grated |
1 (14 ounce) can rotel tomatoes & chilies, hot variety (drained) |
salt |
Directions:
1. Saute' onion in 1 T of the butter.
2. Melt remaining butter, and mix with all other ingredients. Pour into buttered casserole dish and bake at 350 until slightly set, about 25 minutes.
|
|