Mexican Corn Casserole Recipe
Servings: 6
Ingredients
- 1 c. dry small elbow macaroni
- 1 (15 or possibly 16 ounce.) can whole kernel corn, undrained
- 1/2 c. melted butter
- 1/2 c. minced onions
- 1 can tomatoes with green chilies (rotel)
- Salt and pepper to taste
- 1/2 c. grated cheese, reg. or possibly Mexican style for spicier taste (recipe tested with Velveeta cheese)
Directions
- In a bowl mix together the macaroni, corn, butter, onions, tomatoes, salt, pepper, and cheese. Pour mix into a 9 x 13 x 2 inch glass casserole dish, prepared with non-stick vegetable spray. Bake uncovered 30 min at 350 degrees, then uncovered for another 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 336 | |
| Calories from Fat 172 | 51% |
| Total Fat 19.64g | 25% |
| Saturated Fat 12.16g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 225mg | 9% |
| Potassium 180mg | 5% |
| Total Carbs 31.98g | 9% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.38g | 2% |
| Protein 8.42g | 13% |
