My Mom's Thanksgiving Corn Casserole

My mother used to be on the Atkins diet. During that time, she was pondering what kind of dish she could make for Thanksgiving to take the place of the traditional and beloved macaroni & cheese. She got an inspiration to make something with corn taking the place of the macaroni. She wondered next what she could use to add texture. Hey, how about cutting up some corn tortillas? She put it together with a few other ingredients and served it at the family Thanksgiving dinner, and it was an instant hit!

Mom doesn't do Atkins anymore, but the corn casserole is here to stay. She makes it every year now.

Well, Mom did a great job at sharing her recipe. The casserole is fantastic! We baked it for 45 minutes.

A delicious dish, savory and rich-tasting with a bit of crunch from the corn.

The onions had a quite a bite to them, probably because I didn't chop them as finely as Mom does. I liked them that way, but not everyone would, so make sure you chop the onions small.

When it first came out of the oven, we started eating it immediately (we have no patience or dignity). Those first servings seemed rather moist and tended to fall apart, but once it cooled a bit (like it was supposed to), it held together beautifully.

I ate three helpings right away. It's really, really good. You've got to try it.