Slow Cooker Corn Casserole

Slow Cooker Corn Casserole
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From The Hamilton Beach Test Kitchen

Added by Pat

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

Directions

  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.

Serves: 10-12

 

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