Okay, I am posting this after numerous requests from my culinary fan base. Buen Provencho!
Corn Casserole
1 c. dry elbow macaroni
1 can whole corn
1 can creamed corn
1/2 c. butter
1/2 c. chopped onion
1 can RoTel (diced tomatoes and chilies)
salt and pepper to taste
1/2 c. velveeta
We have lived in very warm climates, so there is nothing I try to avoid more than to use the stove. Heats the house up way too much. What I usually do is throw it all in a crock pot on high for a couple of hours and give it a stir every once in a while. You can also pour it into a casserole dish, then bake uncovered at 350 degrees for for 30 minutes, give it a good stir, then bake covered for another 30 minutes.
3 comments:
Ok, I have to know the truth. Have you actually found creamed corn in Mexico? Because I haven't.
No, but I have found cream of corn soup works just as well!
Oh, and instead of Rotel I use canned salsa casera and my velveeta is contraband brought to me by friends!
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