Julie’s Casserole

Julie’s Casserole–a cheesy corn casserole prepared in a jiffy and then cooked in your slow cooker or oven.

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Julie’s Casserole

This easy corn casserole recipe uses a Jiffy corn muffin mix, sweet corn, sour cream, and butter to make the most delicious sweet and savory side dish with a wonderful, corny texture that is a cross between cornbread and a pudding! Round out any dinner with this classic family favorite…now made in your crockpot. (This recipe is adapted from Julie’s Casserole on Just a Pinch).

Ingredients/Substitution Ideas

• Jiffy corn muffin mix–or you can make your own mix from scratch
• Melted butter
• Sour cream
• Heavy cream
• Milk–you can also use 1/2 cup of half and half instead of the cream and milk
• Cheddar cheese–4 ounces of cheese is a approximately 1 cup
• Frozen sweet corn–yellow or white

Steps

In a mixing bowl stir together the corn muffin mix, melted butter, sour cream, heavy cream and milk. Fold in the cheese and corn. 

Spread the mixture into the bottom of a greased slow cooker. (I used my Ninja Auto-iQ 6 Quart Slow Cooker.*)

Cover and cook on low for 3 ½ hours. 

Serve and enjoy (if desired top with some extra cheese). 

Notes/Tips

• Corn casserole is a great side dish to many meals! Some ideas to serve alongside corn casserole are soup, chili, baked beans, salad or roasted meats.
• I used my Ninja Auto-iQ 6 Quart Slow Cooker.* I don’t think they sell this particular slow cooker anymore. However any slow cooker will work fine. If you use a smaller slow cooker it may take longer to cook since the casserole will be deeper. You can also try cooking for a shorter period of time on high instead of low. Every slow cooker cooks differently so be aware of that when you read slow cooker recipes. Sometimes the times will be a little different for your particular slow cooker.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with heavy cream are Slow Cooker Creamy Tortellini, Spinach And Chicken Soup and California Casserole.
• Can I make this is my Instant Pot? If your Instant Pot has a slow cooker setting, yes, you can! Make sure to spray the insert with non-stick cooking spray. Cook on the slow cook setting (“more”) for 3 ½ hours.
• You can make this casserole up to 48 hours in advance. Mix up the casserole, place it in the slow cooker insert or baking dish and cover it with plastic wrap. When you are ready to bake it, remove it from the refrigerator about 30 minutes before you put it in the slow cooker or oven. Then bake as the recipe suggests.
• Variation ideas: This recipe comes from Julie on Just a Pinch. She states, “This is a family favorite. I usually cook with both of these variations. For Tex-Mex variation, add cup or two of salsa or picante sauce. Heat flavor to your desire (mild, hot). For a better top crust, add 1-2 cups French’s Fried Onions to the top and then the cheese. (Husband’s favorite version)”

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More Crockpot Side Dishes…

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.