Ingredients and Weight:
- 1 (15-ounce) can of whole kernel corn, drained
- 1 (15-ounce) can of cream-style corn
- 1 (10-ounce) can of Rotel tomatoes with green chilies, undrained
- 1 (10.75-ounce) can of cream of mushroom soup
- 1 (12-ounce) can of evaporated milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
4-6 hours on low
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Combine all ingredients in a 6-quart slow cooker.
- Stir well to combine.
- Cover and cook on low for 4-6 hours, or until heated through and bubbly.
Nutritional Information:
- Calories: 250
- Fat: 12 grams
- Carbohydrates: 30 grams
- Protein: 10 grams
Dish Characteristics:
- Creamy and cheesy
- Savory with a hint of spice
- Perfect for potlucks, parties, or a cozy family meal
User Comments:
- "This casserole was a hit with my family. The flavors were amazing!" - Mary B.
- "I love that this recipe is so easy to make. I can just throw everything in the slow cooker and let it do its thing." - John S.
- "This is my go-to side dish for Thanksgiving. It's always a crowd-pleaser." - Sarah J.
Special Precautions and Tips:
- If you don't have Rotel tomatoes with green chilies on hand, you can substitute a 15-ounce can of diced tomatoes and a 4-ounce can of diced green chilies.
- To make the casserole creamier, you can add an extra 1/2 cup of evaporated milk.
- Be careful not to overcook the casserole, as the corn can become tough.
