Description
This Crock Pot Corn Casserole is a creamy, cheesy comfort dish perfect for potlucks or family dinners. Combining whole corn, creamed corn, two types of cheese, corn muffin mix, sour cream dip, and eggs, this casserole is slow-cooked to perfection, creating a moist, flavorful side dish with minimal effort.
Ingredients
Scale
Corn Mixture
- 4 (15-oz) cans corn, drained
- 4 (15-oz) cans creamed corn
Cheese
- 1 (8-oz) package shredded cheddar cheese
- 1 (8-oz) bag shredded mozzarella cheese
Batter
- 2 (8½-oz) boxes corn muffin mix
- 1 (16-oz) container sour cream French onion dip
- 4 eggs, beaten
Instructions
- Combine Ingredients: In a large bowl, thoroughly mix the drained corn, creamed corn, shredded cheddar cheese, shredded mozzarella cheese, corn muffin mix, sour cream French onion dip, and beaten eggs until well combined.
- Prepare Slow Cooker: Lightly spray the inside of a 6-quart slow cooker with non-stick vegetable cooking spray to prevent sticking and ensure easy serving.
- Cook the Casserole: Pour the combined corn mixture into the prepared slow cooker. Cover with the lid and cook on HIGH for 4½ hours or on LOW for 9 hours, until the casserole is set and cooked through.
- Serve: Once cooked, serve warm as a side dish to complement your meal.
Notes
- Drain the canned corn thoroughly to avoid excess moisture in the casserole.
- You can adjust cooking times slightly depending on your slow cooker model.
- For a crispier top, after slow cooking, you can place the casserole under a broiler for a few minutes, watching carefully to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
