Every time we have a family dinner, I’m always expected to bring my famous cream corn casserole that I learned from my mother. It’s a recipe that I’ve been making for many years. It’s made on the stove and then cooks in the oven for about a half hour. It’s not a hard recipe but if you’ve read any of my blogs, you know that I love making anything in a crock pot.
So I was thrilled when I found this recipe! It’s for an amazing corn casserole and all you do is pour everything in the pot and let it cook. It takes longer to cook, about 3-4 hours on low, but it is so good. It is now my replacement family dinner corn casserole. Give it try and let me know what you think. I guarantee if you make it, you won’t have left overs!
Here’s what you need:
9-1/2 cups (48 ounces) frozen corn
11 ounces cream cheese, softened
1/4 cup butter, cubed
3 tablespoons water
3 tablespoons milk
2 tablespoons sugar
6 slices process American cheese, cut into small pieces
Thanks to Taste of Home for this recipe. I’ve made plenty of meals in my trusty crock pot in my time, but CORN? This will be a first for me! I’m sure it won’t be the last, either! Be sure to head on over to Taste of Home now for the full instructions. Enjoy!