Spend with Pennies · by Holly Nilsson★ 4.9 (9)
Crock Pot Corn Casserole
NUTRITION · PER SERVING135M COOK
CAL 19%·PRO 12%
CARBS 50G52% OF CAL
3G FIBER36G OTHER12G TOTAL SUGAR
FAT 19G45% OF CAL
10G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy corn casserole made in the slow cooker with eggs, sour cream, and butter. It's an effortless side dish perfect for holiday meals.
sideamericancasserole⏲️ slow cookergluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup salted butter (melted)
- 2 eggs
- 17 ounces Jiffy Corn Muffin Mix (two 8.5 oz packages)
- 3 cups frozen corn kernels (thawed)
- 30 ounces creamed corn (two 15 oz cans)
- 1 ½ cups sour cream
- 2 tablespoons grated onion
At a glance
PER SERVING · TIME 135M
CAL 19%·PRO 12%
CARBS 50G52% OF CAL
3G FIBER36G OTHER12G TOTAL SUGAR
FAT 19G45% OF CAL
10G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2h
- Sodium
- 627mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 220mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 627MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.