At my house, Thanksgiving sides get just as much attention as the turkey. Green bean casserole, mashed potatoes, stuffing, cranberry sauce - it’s hard to choose a favorite. So of course I help myself to a little of everything and fill my plate to the rim each Thanksgiving.
If you need another tasty side to add to the Thanksgiving buffet, throw this slow cooker corn casserole into the mix.
This easy, cheesy recipe cooks from start to finish in the slow cooker, freeing stovetop up for finishing the gravy and your oven for baking the dinner rolls.
Stir together creamed corn, frozen corn, corn muffin mix, Greek yogurt, shredded cheddar cheese, butter, eggs, minced onion, salt and pepper. Pour the mixture into the slow cooker crock and cook.
With the slow cooker covered, cook on HIGH for 2 ½ to 3 hours or on LOW for 5 to 6 hours.
What’s great about slow cookers (especially on holidays) is that they function as both cooking and serving vessels. Switch your slow cooker to WARM and place the slow cooker on your buffet so your guests can serve themselves. I don’t know about you, but having one less dish to wash during the post-Thanksgiving cleanup marathon is welcome.
Prefer to leave the slow cooker in the kitchen? Transfer the corn casserole from the crock to a festive dish. Just sprinkle with chives and bacon (oh yes!) before taking it to the table.
Slow cooker corn casserole is a little salty, a little sweet, and a creamy addition to your already-too-full Thanksgiving plate.