Cheesy Rotel Corn Casserole

Submitted by La Dilettante

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6

ingredients

• 113.39 g butter
• 118.29 ml yellow onion, chopped fine
• 709.77 ml corn (fresh or frozen)
• 2 eggs
• 236.59 ml sour cream
• 9.85 ml cumin
• 118.29 ml cornmeal
• 255.14 g monterey jack cheese, grated
• 396.89 g 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!