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macaroni and corn casserole on a fork over a bowl

Macaroni and Corn Casserole in the Crock Pot

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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 40 minutes
Servings: 12 servings
Calories: 228kcal

Ingredients

  • 2 15 oz. cans whole kernel corn
  • 2 15 oz. cans creamed corn
  • 16 oz. Velveeta cubed
  • 1 cup butter cubed
  • 2 cups dry macaroni noodles
  • 1 cup mozzarella cheese shredded
  • 1 cup shredded cheddar cheese shredded
  • salt and pepper to taste

Instructions

  • Combine all ingredients except the shredded cheeses in your Crock Pot and stir
  • Set to high and cook for 45 minutes, stir. Cook on high for an additional 30 minutes, stir
  • Reduce heat to LOW and cook for 3 hours or so
  • Just before serving, stir in the shredded cheeses

Notes

Mac and Cheese Corn Casserole Oven directions:
Combine all ingredients in a 9x13 casserole dish, and cover with foil.
Bake at 425 degrees for 15 minutes, uncover and stir
Leave casserole uncovered and bake at 350 degrees for an additional 40-45 minutes
Give the casserole a good stir and enjoy!!

Nutrition

Calories: 228kcal | Carbohydrates: 4g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 681mg | Potassium: 121mg | Sugar: 3g | Vitamin A: 801IU | Calcium: 269mg | Iron: 1mg