Slow Cooker Macaroni Corn Casserole

This creamy and cheesy macaroni and corn casserole is easy to make in the crockpot, requires little hands on time and is totally delicious!

5 from 5 votes

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Course: Vegetarian

Cuisine: American

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: servings

Calories: 714kcal

Author: Jennifer Stewart

30 ounces of corn kernels you can use frozen or canned. Canned should be drained
30 ounces creamed corn 2 cans - do not drain
16 ounces Velveeta cheese cubed
1 cup unsalted butter
2 cups uncooked macaroni noodles
2 cups cheddar cheese shredded

In a slow cooker bowl, combine the corn, creamed corn, cubed Velveeta, butter, and noodles.
Stir to combine.
Cook on high for 1 hour, stirring twice. Reduce heat to low and cook for another 3 hours.
Top with shredded cheese. Cover and let cheese melt.
Uncover and garnish with chopped fresh parsley or sliced green onions.
Serve warm.

Want a quick clean up? Try using a disposable slow cooker insert which works the same way as tin foil and can be thrown away after you use it.
You can bake this in the oven as well. Preheat oven to 350 degrees. Place everything in a casserole dish, cover tightly with foil. Bake for 30 to 45 minutes or until the macaroni is tender.
If you prefer a smoother corn mixture, you can mix your ingredients (minus your noodles) in a large bowl before slowly adding to a food processor. This will give you a consistency that is more similar to macaroni and cheese. For a creamy consistency, add in some cream cheese as well.
This is made in a 3.5-quart casserole crock pot bowl. Double the recipe and use a larger slow cooker.
Looking for more flavor? Try adding green chilies, garlic powder and onion powder into your mixture!
Add broccoli or green beans right into your casserole to increase your family’s daily values of vegetables.