Best Rotel Corn Casserole Recipes

Cheesy Rotel Corn Casserole image

Provided by La Dilettante

Categories Corn

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

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

Rotel Corn Casserole image

Provided by Jill Cooks

Number Of Ingredients 8

1 cup dry small elbow macaroni
15 oz. can corn , undrained
15 oz. can cream style corn
1/4 cup melted butter
1/2 cup chopped onions
1 can rotel tomatoes, undrained
salt and pepper, to taste
1/2 cup velveeta cheese, shredded

Steps:

1. In a bowl, mix uncooked macaroni, corn, butter, onion, tomatoes, salt and pepper.
2. Pour into a greased 9x13 glass casserole dish and sprinkle with cheese.
3. Bake uncovered 30 minutes at 325 and covered for 30 more minutes.