Slow-Cooker Corn Casserole
As a side dish, creamy corn casserole really goes with everything. But for convenience sake, you can top this off with shredded rotisserie chicken or pulled pork and make a meal out of it.
Servings and Ingredients
|4 oz. Hy-Vee cream cheese, softened|
|2 tbsp. Hy-Vee granulated sugar|
|2 tbsp. Hy-Vee butter, melted|
|1 Hy-Vee large egg|
|2 tsp. chopped fresh thyme leaves or 1/2 tsp Hy-Vee dried thyme|
|½ tsp. Hy-Vee salt|
|Dash Hy-Vee ground black pepper|
|¾ c. Hy-Vee corn muffin mix|
|⅓ c. Hy-Vee skim milk|
|1 (16 ounce) package Hy-Vee Select frozen premium super sweet cut corn, thawed|
- In a large bowl, stir together cream cheese, sugar, butter, eggs, thyme, salt and pepper.
- Stir in corn muffin mix, milk and corn.
- Transfer to a lightly greased 1- to 1-1/2-quart slow cooker. Cover and cook on HIGH for 3-1/2 hours.
- Uncover and cook 1/2 hour more or until liquid around edges is evaporated and center is almost set.
170 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 35mg
- Sodium: 270mg
- Total Carbohydrates: 22g
- Protein: 4g
Vitamin A 6%
Vitamin C 2%
Hy-Vee Seasons Holiday 2011.