Welcome to Day 23 of 31 Days of Slow Cooking.

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Yesterday we got early to finish the rest of the Donut trail.  We were successful this time.

Thanksgiving is almost upon us.  It’s just a month from tomorrow so it’s time to start planning for your dinner.  This Corn Casserole would be great for a side dish on Thanksgiving.

Even though we are not eating a traditional Thanksgiving this year, I can dream about traditional Thanksgiving foods.  We are eating at Boma in the Animal Kingdom Lodge for our Thanksgiving dinner.

I made this casserole in my casserole slow cooker.

Corn Casserole

Steps:

• 8 oz. block of cream cheese, softened
• 2 eggs beaten
• 1/2 c. sugar
• 8 & 1/2 oz. corn muffin mix
• 2 & 1/2 frozen corn (or 2 cans of corn drained and rinsed)
• 16 oz. can creamed corn
• 1 c. milk
• 2 Tbsp. melted butter
• 1 tsp. seasoned salt
• 1/4 tsp. nutmeg

Stars of the recipe:

1. Grease a slow cooker.
2. In a large bowl, combined the cream cheese, eggs, and sugar.
3. Add the muffin mix and the remaining ingredients.  Mix to combine.
4. Pour into the slow cooker.
5. Cook for 2 to 4 hours on high.

Source this recipe is adapted from