So I found this recipe on Pinterest the other day for Crock Pot corn casserole, and the ingredient list was pretty much identical to my friend Melissa's. Of course, I had to give it a try, and it was awesome! It had the same crispy exterior, creamy interior and corny sweetness, but I can throw it together on my lunch break and it's ready when I get home!
Prep time: 5 min Cook time:2-4 hrs
Serves 8
8 oz cream cheese, softened
2 eggs, beaten
½ cup sugar
8 ½ oz corn muffin mix
2 ½ cups frozen corn
1 can (16 oz) creamed corn
1 cup milk
2 Tbsp butter, melted
1 tsp seasoned salt
¼ tsp nutmeg
Grease a slow cooker or line it with a liner.
In a bowl, stir together cream cheese, eggs and sugar. Add in remaining ingredients and mix well.
Pour into slow cooker and cook on high for 2 hours or low for 3-4 hours.
Tip: If you need to be away from your slow cooker for longer than this takes, put your Crock Pot on a timer! I assembled this at 1pm and set the timer to start at 3 so it would be ready around 5. It worked out perfectly!
417 calories per serving. Click here for more nutritional info and shopping list!
Serves 8
8 oz cream cheese, softened
2 eggs, beaten
½ cup sugar
8 ½ oz corn muffin mix
2 ½ cups frozen corn
1 can (16 oz) creamed corn
1 cup milk
2 Tbsp butter, melted
1 tsp seasoned salt
¼ tsp nutmeg
Grease a slow cooker or line it with a liner.
In a bowl, stir together cream cheese, eggs and sugar. Add in remaining ingredients and mix well.
Pour into slow cooker and cook on high for 2 hours or low for 3-4 hours.
Tip: If you need to be away from your slow cooker for longer than this takes, put your Crock Pot on a timer! I assembled this at 1pm and set the timer to start at 3 so it would be ready around 5. It worked out perfectly!
417 calories per serving. Click here for more nutritional info and shopping list!
