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How to Make Corn Casserole in your Slow Cooker

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.

Slow Cooker Corn Casserole

Prep Time: 17 minutes
Author: Hamilton Beach Test Kitchen

Ingredients

  • 2 cans (14 3/4 ounces each) creamed style corn
  • 1 bag (14.4 ounces) frozen corn, thawed and drained
  • 1 package (8.5 ounces) corn muffin mix
  • 1 ¼ cups Greek plain yogurt
  • 1 cup shredded cheddar cheese
  • ½ cup butter, melted
  • 2 large eggs
  • 3 tablespoons minced onion
  • 1 teaspoon salt
  • ¼ teaspoon ground white pepper

Instructions

  1. Spray slow cooker crock with nonstick cooking spray.
  2. In a large bowl, stir together canned corn, corn, corn muffin mix, yogurt, shredded cheese, butter, eggs, onion, salt and pepper. Pour into slow cooker crock.
  3. Cover slow cooker and cook on HIGH for 2 ½ to 3 hours or LOW for 5 to 6 hours.

Notes

Serves 10-12

Other holiday side dish recipes:

https://blog.hamiltonbeach.com/risotto-sans-stirring-rice-cooker-butternut-squash-risotto/

https://blog.hamiltonbeach.com/slow-cooker-green-bean-casserole-with-bacon/

https://blog.hamiltonbeach.com/sweet-potatoes-baked-vs-mashed/

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Comments

  1. Made this for Thanksgiving and everyone loved it. I might add just a little sugar next time to make it a little closer to a recipe that my mom used to make.
    That said, this was a terrific addition to my recipe box.

  2. I made this for Thanksgiving. I used black pepper because that’s what I had on hand. I also added a tablespoon of sugar for a little sweetness. Delicious! I’ll also make this for my work party.

  3. Bill, we’re glad you enjoyed the slow cooker corn casserole. A little sugar and black pepper are both tasty additions to the recipe. You could also try topping it with crispy bacon and chives! Thanks for giving it a try.

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