Some years ago when Randys parents were still living, they spent about 4 months every year in Colorado camping with friends at a campground! We use to love going up there and spending time with them! Each trip I came home with new recipes that I got to sample from the nights where everyone would bring a dish and we had dinner outside around a huge fire pit. It was one of these nights that a lady brought this casserole and I fell in love with it! It is one of those dishes that you will make for pot lucks, family dinners, or just yourself when you are wanting to have a meatless dinner. Just add a salad and you have a filling, comfy and flavorful dinner! It is called zesty because of the diced green chiles! If you like it mild then use the can of mild, if you like more “zesty” go wild and use the can of hot green chilies!
In a large bowl add together:
1 can of Rotel diced green chiles (your choice of mild or hot)
1 cup of raw macaroni (no need to cook before)
1 can (undrained) while kernel corn
1 can sweet cream style corn
1/4 cup melted butter
1 cup cubed velveta (this will melt as dish is cooking)
Stir ingredients until mixed and pour into a greased 9×13” baking dish. Bake in a preheated 375 degree oven, covered with foil for 30 minutes. Reduce oven temp to 350, uncover and bake an additional 30 min! casserole should be bubbling and macaroni is done.