
Crock-Pot Corn Casserole
User Reviews
5.0
3 reviews
Excellent

Crock-Pot Corn Casserole
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With its creamy texture and cheesy taste, this easy and delicious Crock-Pot Corn Casserole is absolutely one to write home about.
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Ingredients
- 2 8.5-ounce boxes corn muffin mix
- 2 15-ounce cans cream-style corn
- 2 15-ounce cans whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 cup shredded cheddar cheese
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Instructions
- In a large bowl, whisk together the eggs, sour cream, and melted butter until well combined.
- Stir in the corn muffin mix until just combined, then gently fold in the cream-style and whole kernel corn.
- Grease the inside of a 6-quart Crock-Pot and transfer the corn mixture into it, spreading evenly.
- Sprinkle the shredded cheddar cheese on top of the mixture.
- Cover and cook on high for 2 1/2 to 3 hours, or until the casserole is set and the edges are golden brown.
- Once cooked, let the casserole sit for a few minutes before serving to allow it to firm up slightly.
Nutrition Information
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Calories
233kcal
(12%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
103mg
(34%)
Sodium
122mg
(5%)
Potassium
66mg
(2%)
Fiber
0.02g
(0%)
Sugar
1g
(2%)
Vitamin A
735IU
(15%)
Vitamin C
0.3mg
(0%)
Calcium
139mg
(14%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
Calories | 233kcal | 12% |
Carbohydrates | 2g | 1% |
Protein | 6g | 12% |
Fat | 23g | 35% |
Saturated Fat | 13g | 65% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 6g | 30% |
Trans Fat | 0.5g | 25% |
Cholesterol | 103mg | 34% |
Sodium | 122mg | 5% |
Potassium | 66mg | 1% |
Fiber | 0.02g | 0% |
Sugar | 1g | 2% |
Vitamin A | 735IU | 15% |
Vitamin C | 0.3mg | 0% |
Calcium | 139mg | 14% |
Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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