It was just so exciting to find this long loved recipe that I had been looking for the last 10 years. When Randy and I first married, we used to go to Colorado for a week and stay where his mom and dad would park their travel RV. It was always such fun to sit around the campfire with people that had been camping together for as long as 25 years. They had seen each others kids grow up. They had experienced marriages, divorces, deaths, but most of all, they experienced friendship that grew over camping together for many years. It was at one of these camp cookouts that one of my mother-in-laws friends brought this casserole. I couldn’t quit eating it. It was one of those foods that became a comfort food and when I lost it, I was so disappointed. This past week, while at my daughter’s house, I was looking through her cookbooks and found this cookbook that came from all the wonderful cooks there at the campground where my inlays used to go. Leafing through, I saw “the recipe”…..I cannot tell you how excited I was. So here it is and you won’t believe how easy it is to make. Great for those church dinners or a side dish to any meat.
1 cup macaroni(uncooked) (isn’t that awesome, you don’t even have to cook it before using it)
1 can Rotel Tomatoes with green chiles
1/2 cup chopped onions
1 can undrained whole kernel corn
1 can cream style corn
1 cup Velveeta cheese, cubed
1/4 cup butter (1/2 stick)
Combine all ingredient6s and pour into a 9×13 inch greased baking dish. Cover with foil and bake 30 minutes at 375. Remove the foil and bake 30 min longer uncovered to give the casserole a crusty topping.
Makes 8 servings