CHEESY ROTEL CORN CASSEROLE

Cheesy Rotel Corn Casserole image

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.

Provided by La Dilettante

Categories Corn

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

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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

Steps:

Saute' onion in 1 T of the butter.
Melt remaining butter, and mix with all other ingredients. Pour into buttered casserole dish and bake at 350 until slightly set, about 25 minutes.

Nutrition Facts : Calories 528, Fat 39.9, SaturatedFat 23.5, Cholesterol 162.8, Sodium 702.5, Carbohydrate 28.9, Fiber 2.8, Sugar 5.7, Protein 18.2

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