Corn casserole heaven: discover the easiest way to delight your taste buds in a crock pot

Indulge in the warm, comforting embrace of homemade corn casserole, effortlessly prepared in your trusty crock pot. This beloved side dish is a staple at family gatherings and holiday feasts alike, and with our foolproof recipe, you can elevate your culinary skills and impress everyone at the table.

Ingredients:

• 1 (15-ounce) can cream-style corn, undrained
• 1 (15-ounce) can whole kernel corn, drained
• 1 (10.75-ounce) can cream of celery soup
• 1 (10.75-ounce) can cream of mushroom soup
• 1 (12-ounce) can evaporated milk
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/4 cup melted butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Prepare the Crock Pot: Lightly grease a 6-quart crock pot with butter or non-stick spray.
2. Combine the Wet Ingredients: In a large bowl, whisk together the cream-style corn, whole kernel corn, cream of celery soup, cream of mushroom soup, evaporated milk, sour cream, and melted butter.
3. Add the Dry Ingredients: In a separate bowl, whisk together the flour, salt, and black pepper. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
4. Incorporate the Vegetables: Stir in the chopped onion and bell pepper.
5. Add the Cheese: Reserve 1/2 cup of the shredded cheddar cheese for topping. Add the remaining cheese to the corn casserole mixture and stir until combined.
6. Pour into the Crock Pot: Transfer the corn casserole mixture into the prepared crock pot.
7. Top with Cheese: Sprinkle the reserved cheddar cheese over the top of the casserole.
8. Cook on Low: Cover the crock pot and cook on low for 4-6 hours, or until the casserole is heated through and bubbly.

Variations:

• Creamy Corn Casserole: Omit the whole kernel corn and use two cans of cream-style corn instead.
• Spicy Corn Casserole: Add 1-2 jalapeños, finely chopped, to the casserole mixture.
• Bacon Corn Casserole: Cook 1/2 cup of bacon until crispy and crumble it over the top of the casserole before baking.
• Cheddar Corn Casserole: Use a combination of cheddar and Monterey Jack cheese for a richer flavor.
• Cornbread Topping: Prepare a simple cornbread batter and pour it over the top of the casserole before baking.

Tips:

• For a creamier casserole, use a hand blender to puree the corn mixture before adding the other ingredients.
• If you don’t have a crock pot, you can bake the corn casserole in a 9×13 inch baking dish at 350°F for 30-45 minutes.
• Serve the corn casserole warm with your favorite main dishes, such as roasted chicken, grilled salmon, or baked ham.

FAQs:

Q: Can I make this casserole ahead of time?
A: Yes, you can make the casserole up to 24 hours ahead of time. Store it in the refrigerator and reheat it in the crock pot on low for 2-3 hours before serving.

Q: What is a good substitute for evaporated milk?
A: You can substitute 1 cup of regular milk plus 1/4 cup of butter for the evaporated milk.

Q: Can I use fresh corn in this recipe?
A: Yes, but you will need to cook it first. Cut the kernels off the cob and cook them in a saucepan with a little bit of water until tender. Drain the corn before adding it to the casserole mixture.