Optional Ingredient: 6 slices baconcooked and crumbled
Before you get started, be sure to chop the green onions. You'll also need to grease the slow cooker with cooking spray to help prevent sticking and scorching.
Add the cream cheese, heavy whipping cream, salted butter, sugar, sour cream, thawed frozen corn, corn muffin mix, salt, black pepper, and green onions to the slow cooker. You can also add the bacon, if desired.
Combine everything together with a good stir.
Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
Then sprinkle the grated cheese on top of the cooked casserole, and stir into the casserole 'til it's melted.
And that's it. It's done and ready to serve!
*You can make this recipe gluten-free by using a gluten-free corn bread mix. I prefer to use Aldi's gluten-free mix because it tastes very similar to Jiffy and makes a delicious corn casserole. Of course, if you are trying to make the casserole gluten-free, be sure to check labels on all your ingredients to ensure they're truly gluten-free.CAN I MAKE CROCKPOT CHEESY CORN CASSEROLE AHEAD OF TIME?Absolutely! Jiffy CrockPot corn casserole is a great make-ahead recipe; in fact, it's a great recipe to dump into the slow cooker later in the morning, allowing it to cook for the rest of the day until dinner.One way to make this recipe even farther ahead of time is to mix everything together except the cheese, waiting to add the cheese until you're ready to cook. Store the mixture in an airtight container up to 2 days in your refrigerator before cooking.You can also mix it up and cook it all at once as the recipe states, later storing the leftovers in an airtight container in the refrigerator up to 2-3 days. To reheat your casserole, bake it in the oven at 300°F for 10-20 minutes, or until warmed throughout.The latter storage method will result in a slightly drier, less creamy texture. That being said, it is still delicious.HOW TO FREEZE CORN CASSEROLECrockPot corn casserole with cream cheese can freeze just fine; in fact, it'll store up to 3 months in the freezer. Just be sure to store it in an airtight container to prevent freezer burn.Although this casserole will be delicious whether or not you freeze it, freezing it will somewhat alter the flavor and texture. After thawing, it may not be quite as rich, and it will be less creamy. This is where you'll have to make your own judgment based on your schedule and preferences.