Escalloped Corn In The Crock Pot Recipe

Name: Escalloped Corn In The Crock Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/2 cup chopped onion (optional); 3 tablespoons flour; 1 cup milk; 4 cups frozen corn, thawed, divided; 1/2 teaspoon salt; 1/2 teaspoon dried thyme leaves; 1/4 teaspoon black pepper; 1/8 teaspoon ground nutmeg; 1/2 cup shredded cheddar cheese; 2 tablespoons parmesan cheese

Servings: persons

2 tablespoons butter
1/2 cup chopped onion (optional)
3 tablespoons flour
1 cup milk
4 cups frozen corn, thawed, divided
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/2 cup shredded cheddar cheese
2 tablespoons parmesan cheese

1
Heat butter in small saucepan over medium heat. Add onion, if using; cook and stir 5 minutes or until tender. Add flour. Cook over medium heat 1 minute, stirring constantly. Stir in milk and heat to a boil, stirring constantly. Continue stirring and cook for an additional 1 minute or until thickened.
2
Process half of corn in food processor or blender until coarsely chopped. Combine milk mixture, processed and whole corn, salt, dried thyme, pepper and nutmeg in slow cooker.
3
Cover and cook on low for 31/2 to 4 hours or until mixture is bubbly around the edge.
4
Add 1/2 cup shredded Cheddar cheese and 2 tablespoons Parmesan cheese before serving; stir until cheeses are melted.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 1/2 cup chopped onion (optional), 3 tablespoons flour, 1 cup milk, and more.

Yes, Escalloped Corn In The Crock Pot falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escalloped Corn In The Crock Pot

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