Zesty Corn Macaroni Casserole

Last night some friends came to our house for dinner. Since we were gone all day, I decided to just pick up a baked chicken from Costco and then make some homemade rolls, green beans and this side dish. If you have Princess on the Porch, you will find it on page 103. When we sat down to eat, Gary took a spoonful and after he ate it all, he commented that he normally didn’t like mac and cheese, but this one looked different so he thought he would try it. He ask for more. When Janet looked at him, she couldn’t believe that he liked it, much less ask for a second helping. She told us that he never even tries to eat mac and cheese, because he doesn’t like pasta. I would hate to think how much he would have eaten if he “did like it”. HA

Anyway, when I told them the story of where I got this recipe, I decided to post it. When Randy’s parents were alive, they spent the summers in Colorado at a camp ground, where the people there became a second family to them. We would take Cameron with us and head up to South Fork, CO. Besides the biscuit bakes that were popular, so were the evenings that people brought a dish and we would all have dinner together. Sometimes there were as many as 30 people, all sharing dishes. This casserole was one of those dishes that I immediately fell in love with. I never serve it without people telling me how good it is. It is just one of those recipes that would be in any “Comfort Food” cookbooks.

1/2 chopped onion (medium size)

1 can Rotel Tomatoes with Chiles

! can Creamed Corn (normal size, 14.5 oz)

1 can Whole kernel corn, DO NOT DRAIN (I think the size is about 14.5 oz, just the regular size)

1 cup uncooked macaroni, as it cooks as it bakes

1 cup of Velveta, cubed *(I didn’t have any Velveta, so I used the American cheese I had on hand, ended up super)

1/4 cup melted butter

Combine all ingredients and stir until well mixed. Pour into a well greased baking dish, such as a 9×13. Bake, covered in a preheated 375 degree oven for 30 minutes. Uncover and bake for 30 more minutes. Let sit for about 5 minutes before serving. If you are a real cheese lover, sprinkle more cheese over the top the last 5 minutes of baking.84

Made the Chocolate Almond Ice Box Pie( which is on page 184 in the cookbook), which is a great ending to a summer time meal. Very rich, but light and so yummy, topped with whipped cream.