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.
- 2 (15oz) cans of Whole Kernel Corn, drained
- 2 (15oz) cans of Creamed Corn
- 16 oz Velveeta Cheese, cubed
- 1 cup butter, cubed
- 2 cups dry macaroni noodles
- Salt and Pepper to taste
- Combine all ingredients 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. Enjoy!
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.