Slow Cooker Macaroni and Corn Casserole

This Slow Cooker Macaroni and Corn Casserole is a super easy side dish that practically prepares itself!

Can we talk about this whole “Day Light Savings” thing?

I’m not liking it one bit. It’s seriously messing every thing up. Majorly.

First of all, I was supposed to get an extra hour of sleep on Sunday morning, but no… my daughter comes bursting into my room an hour earlier stating that it’s time to wake up. And guess what? That hasn’t stopped. So now I get negative one hour of sleep.

MY OTHER RECIPES

Then there is the fact that it is now freakishly dark at 5:30pm, and I’m actually losing more and more day light by the day. Where’s the savings in that??

This Slow Cooker Macaroni and Corn Casserole is a super easy side dish that practically prepares itself!

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With the lack of day light, the chances of me getting some decent photos are slim. So, I apologize for these pictures of my Slow Cooker Macaroni and Corn Casserole with their lack-luster quality… and I’m blaming whoever invented day light savings. 

Thanksgiving is just a couple weeks away so I am sharing some of my favorite holiday recipes with you. When it comes to side dishes, it’s always a juggle between the side dishes and the turkey. How and when will it all fit into your oven?!

Have no fear- I’m here to save the day! I’m going to share with you some classic side dishes that can easily be prepared in your slow cooker to free up your oven. If by chance, you’re not making a turkey in your oven and want to make this Macaroni and Corn Casserole without a crock pot, then I’ve got you covered there too! 🙂

This Slow Cooker Macaroni and Corn Casserole is a super easy side dish that practically prepares itself!

I first made this casserole over 4 years ago for my Christmas Eve dinner. It’s a tradition I started to have a Mexican feast every Christmas Eve. I normally prepare this with the Mexican Velveeta Cheese, so it has peppers and a bit of a kick to it. For this recipe though, I left it with the plain Velveeta, but feel free to switch it up if you prefer.

This Slow Cooker Macaroni and Corn Casserole is a super easy side dish that practically prepares itself!

What’s so simple with this Slow Cooker Macaroni and Corn Casserole is that it’s a “dump and stir” kind of recipe.

You don’t even need to pre-boil the macaroni noodles!

How much easier could it get?

This Slow Cooker Macaroni and Corn Casserole is a super easy side dish that practically prepares itself!

Just toss it all in, give it a stir, set it to High and stir again at 45 minutes, then stir one more time after another 30 minutes.

Reduce the heat to Low for another 3 to 4 hours and you’ve got a side dish that will receive rave reviews.

This Slow Cooker Macaroni and Corn Casserole is a super easy side dish that practically prepares itself!

My family goes nuts over this casserole.

It’s basically like macaroni and cheese that’s filled with corn. It’s so simple, yet so, so satisfying.

This Slow Cooker Macaroni and Corn Casserole is a super easy side dish that practically prepares itself!

Don’t you just love a recipe that basically makes itself?

I know I do.

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Yields serves16

Slow Cooker Macaroni and Corn Casserole

This cheesy macaroni and corn casserole couldn't be any easier to make. Just toss the ingredients in and enjoy!

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Ingredients

  • 2 (15oz) cans of Whole Kernel Corn
  • 2 (15oz) cans of Creamed Corn
  • 16 oz Velveeta Cheese, cubed
  • 1 cup butter, cubed
  • 2 cups dry macaroni noodles
  • 1 cup mozzarella cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • Salt and Pepper to taste

Instructions

  1. Combine all ingredients (except shredded cheeses) in your crock pot and stir.
  2. Set to HIGH and cook for 45 minutes, stir. Continue cooking on HIGH for an additional 30 minutes, stir.
  3. Reduce heat to LOW and cook for 3 to 4 hours. Just before serving stir in the shredded cheeses until melted into the macaroni mixture. Enjoy!

Notes

Recipe can be halved to serve less people. *Oven Directions: Combine ingredients in a 9x13" casserole dish, stir, and cover with foil. Bake at 425 for 15 minutes. Uncover and stir. Leave uncovered and bake at 350 for an additional 40-45 minutes. Stir and enjoy.

UPDATE: If the mixture is too thick when serving, stir in 1/2 cup of chicken broth and stir till combined. Add more for desired consistency.

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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
54 Responses
  1. Susie
    P.S. - I absolutely LOVE your site. I look forward to every facebook post popping up and have used so many of your recipes. Thanks for all that.
  2. Emily
    Opinions please: For those who have tried both - If you bake in the oven, does it taste as good as the crockpot version? Trying to cut down on time but I LOVE this recipe and would hate to sacrifice the flavor/texture for time sake.
  3. Steph
    I was wondering if gluten free pasta would cook the same way in the crock pot? Do you think it would taste similar enough? Any other thoughts on using gluten free macaroni?
  4. Aming
    What if I made the mistake of adding everything (shredded cheese from the beginning)? I read combine everything and turn on high to later see hold the shredded cheese to the end. The answer may not help me for Easter Sunday meal tomorrow but may help some other person who is too quick for their own good (like me). Thanks
  5. Wendy Bridstrup
    If you combine all ingredients in the beginning like it says....then you don't have any cheese at the end to add....this is a mistake in the recipe!
  6. Becky
    Hi, I made your mac and cheese recipe for a work mac and cheese contest. I came in first place. Thanks for the wonderful recipe. I hope to add it to my Thanksgiving menu.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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