There is something to be said for classic recipes; Ones that come from your Grandmother or Mother’s Recipe box. They are handwritten, tattered, stained and torn, but they are full of love. Those recipes make some of the best dishes. Simple dishes that could feed an army, and probably have a time or two.
This corn casserole recipe would be perfect for on the table at Thanksgiving, with a nice roast pork, or just with your everyday meatloaf; which is exactly how we had it this evening.
You could easily toss in some diced chicken and turn this side dish into a meal.
Crockpot Corn Casserole
- 1 cup steamed rice
- 1 cup grated cheese I used Monterey Jack
- 1 Can cream-style corn
- 1 medium onion chopped
- 1 green pepper chopped
- 2 eggs well-beaten
- Sauté pepper and onion until translucent and tender in some olive oil
- Stir all ingredients together, season with salt & pepper to taste. Dump in crockpot (4 Quart works best)
- Cover and cook on high for 2 hours or low for 4-5 hours.
- I topped mine with some corn flake crumbs.