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.
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??
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! 🙂
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.
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?
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.
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.
Don’t you just love a recipe that basically makes itself?
I know I do.
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Slow Cooker Macaroni and Corn Casserole
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
- Combine all ingredients (except shredded cheeses) in your crock pot and stir.
- Set to HIGH and cook for 45 minutes, stir. Continue cooking on HIGH for an additional 30 minutes, stir.
- 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
*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.
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
Has anyone tried to substitute rice or quinoa for the pasta before????
I’ve made this recipe many times, but out of pasta…
That should work just fine!
Do you drain the whole corn? Thanks!
No, the liquid helps cook the macaroni noodles.
If you double the recipe, should you cook it in thr oven longer?
It might take a little longer to cook if doubled. Just check the noodles for tenderness and cook longer if needed.
I took this to a cookout this summer and it was such a hit!! Had 4-5 people ask for recipe!! I did not drain the corn and by the time I got to the cookout, the sauce was just perfect! Thank you for this recipe…it is now my go-to traveling casserole!!
Yay! So glad to hear it Elaine!
what is the serving size of this recipe? I know that the recipe states serves 16 but do you measure by the cup or half cup, etc.?
I would say it’s about 1/2 cup to 3/4 cup serving size.
I was wondering if I could use Ragu Double Cheddar sauce in this instead of Velvetta? My boyfriend is not a big fan of Velvetta and was wondering what your thoughts were on this before I make it.
I’ve never tried it with the Ragu, but I’m thinking it should be fine!
Hello-
I was curious if the cooking on low for 3-4 hours after cooking on high was necessary?
I’m making this at work and plan to turn crockpot on at 9am but we will be eating around 1130am so I don’t have several hours to cook on low but was afraid the macaroni noodles wouldn’t be done.
What do you recommend?
I bake mine for 30 minutes, stir and bake another 30 minutes in the oven at 350. I make this often. You can add the extra cheese or just use the velvetta. I’m bringing mine to work tomorrow for the kids and staff.
That’s how I make it too. My kids devour it.
It doesn’t seem like there is much macaroni in the recipe compared to all of the cheese? I am wanting to make this for a work pot luck and need enough for 26 employees. I could double it but I was wondering if I could just add more noodles?
If you add more noodles, you’ll want to add a little more liquid to the mixture too. I’m sure it would work just fine!
Can you half the recipe? How long would you need to cook it in a crock pot?
You can half the recipe. I would follow the cooking instructions until you get to the last part. I think cooking on HIGH for 2 hours will suffice. If the noodles aren’t tender yet, just keep cooking until they are. Enjoy!
I’ve never made Mac n Corn but discovered it at a friend’s party and loved it (is this a Wisconsin thing?!). I want to make it for my son’s 3rd bday party but wonder if picky toddlers will be put off by the corn. Can I make it with half the corn? One can of creamed and one can of whole? Anything else I would need to do to modify? Thanks!
P.S. I also love your site, it’s my go-to for quick and easy family-friendly recipes. And such a cute site!
Hi Amy! Thanks for your sweet comment! Yes, I think you can cut back on the corn in the recipe and it’ll work out just fine. My kids personally love the corn, but I know some kids can be picky. Hope you enjoy it and happy birthday to your little man! 🙂