1 c. dry small elbow macaroni
1 (15 or 16 oz.) can whole kernel corn, undrained
1/2 c. melted butter
1/2 c. chopped onions
1 can tomatoes with green chilies (rotel)
Salt and pepper to taste
1/2 c. grated cheese, reg. or Mexican style for spicier taste (recipe tested with Velveeta cheese)

In a bowl mix together the macaroni, corn, butter, onions, tomatoes, salt, pepper, and cheese. Pour mixture into a 9 x 13 x 2 inch glass casserole dish, prepared with non-stick vegetable spray. Bake uncovered 30 minutes at 350 degrees, then uncovered for another 30 minutes.