Cheesy Rotel Corn Casserole

La Dilettante's Note:

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.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Serves: 6

Yield: 6.0

• 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.

Reviews

[*Parsley*]

Cheesy indeed! This is a really good combination of ingredients. I used the original Rotel. Although it was yummy, I could have used a little more flavor. Maybe some chopped cilantro, green onions or other seasonings. I will tweak this a bit next time, but this is a yummy base recipe. Thanx!