This custardy creamed corn casserole recipe is SO good you'll want to scrape the dish clean to get every last bit of caramelized goodness... My favorite of all the corn casserole recipes I've tried, just like my grandma made it!
Creamed Corn Casserole Like Grandma Made
I'm not really sure where this creamed corn casserole recipe originated, but I can't recall a single holiday dinner growing up where it wasn't served...
It was the first dish on the buffet that I'd hit at every Thanksgiving, Christmas, and Easter meal. And it was the first container of leftovers I grabbed from the fridge -- that is IF there were any.
Though I'm not certain where it came from, it's always been my Dad's specialty. So my best guess is it was passed on by my Grandma Russell. She called it custard corn (which is a pretty good description of it), but I've also heard people refer to it as corn pudding casserole and a corn soufflé recipe.
The texture and level of sweetness is VERY different from this Jiffy corn casserole or this Mexican corn cake recipe... Call it whatever you want, just know that this baked corn recipe is AMAZING!
Why is this baked cream corn casserole dish such a staple side dish? Partially because it’s so darn easy to make, even in large quantities. But mainly because it's absolutely delicious whether it's hot, warm, or cold!
Seriously, my kids have been known to scrape the dish completely clean, getting every last bit of caramelized goodness from the corners. AND whether you're making a deep fried turkey or an Instant Pot ham, it's the perfect complement!
Easy Corn Casserole Recipe Ingredients
Chances are you already have all of the ingredients for this creamed corn casserole recipe in your pantry right now!
It's comprised of just 6 staple ingredients: canned whole kernel corn, canned creamed corn, sugar, flour, eggs, and butter, plus a touch of salt and pepper.
I'll warn you ahead of time that this recipe does contain a good amount of sugar... Please keep in mind: this is an heirloom recipe that's been passed down through my family. I always prepare it exactly as written, because it's a special occasion side dish.
Yes, it's a little decadent, and I'm perfectly okay with that -- because "everything in moderation." Ya know?! But if you're truly concerned, decreasing the sugar shouldn't hurt the outcome.
How To Double Corn Casserole
There is a high probability that you'll want to double, or even triple, this corn casserole recipe at some point. The good news is, YES, you absolutely can! Just use a larger baking dish, and keep in mind that you'll need to increase your baking time slightly.
I should add that even when you're not increasing the recipe, the cooking time can vary by oven and/or the casserole dish you choose. Larger, shallow dishes will cook faster than smaller, deeper dishes.
The corn casserole is done when the center is set and the top has that great caramelized appearance. If it seems set but isn't caramelizing, you can just pop it under the broiler for a couple minutes to finish it off.
Go-To Side Dish Recipe
This sweet corn casserole is still on the menu for every single family gathering we host today. If it's potluck style, I can almost guarantee that the first question I get is: "Who's bringing the corn casserole?" followed by, "Who's bringing the pickles?"
If you don't know what pickles I'm referring to, check out these pickle wraps ASAP! Oh, and also this yummy layered cranberry salad if we're talking Thanksgiving...
Give this easy corn casserole recipe a try at your next family gathering. It just might become your go-to side dish recipe, as well!
Creamed Corn Casserole
This custardy creamed corn casserole recipe is SO good you'll want to scrape the dish clean to get every last bit of caramelized goodness... My favorite of all the corn casserole recipes I've tried, just like my grandma made it!
Ingredients
- ½ cup unsalted butter
- ¼ cup all purpose flour
- ¼ cup granulated sugar
- 2 eggs, well beaten
- 1 cup whole milk
- 1 (15.25-oz.) can whole kernel sweet corn, drained
- 1 (14.75-oz.) can creamed-style sweet corn
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees.
- In a sauce pan, heat the butter slowly over medium-low heat, swirling the pan until it's just melted. Set it aside while you measure out the rest of the ingredients.
- Whisk the flour into the melted and cooled butter until well incorporated. Then whisk in the sugar, eggs and milk.
- Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper.
- Pour into a shallow 8x8" baking dish.
- Bake on the middle oven rack uncovered at 350 degrees for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. It can be moved to the top rack toward the end of the cook time if more caramelization is desired. Let stand for 5 minutes, serve warm.
Notes
I highly recommend reading through the corn casserole recipe FAQs to achieve the best results with this recipe.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: ½ cupAmount Per Serving: Calories: 235Total Fat: 14.3gSaturated Fat: 8.2gCholesterol: 81.9mgSodium: 457.7mgCarbohydrates: 23.5gFiber: 1.3gSugar: 12.3gProtein: 4.5g
Baked Corn Casserole FAQs
I've received a TON of questions about how to make corn casserole over the years. Though I've answered them all in the comments, it's getting to be quite a bit to wade through.
So I'm adding the most frequently asked questions for this baked corn casserole recipe below, and I will continue to update it with any new questions.
What type of baking dish do you use for this corn casserole?
I generally use a shallow 8x8" baking dish when I make this recipe. If I'm doubling or tripling it for a potluck or cookout, I'll size up to this 9x13" baking dish.
If you need to go even larger, I'd recommend something like this large roasting pan.
Note that I do not recommend using those large disposable aluminum trays. Aluminum is not a great conductor of heat, so it takes significantly longer to bake this recipe in them. And you probably won't achieve the same amount of caramelization -- which is totally the best part!
Help, my corn casserole seems curdled! Where did I go wrong?
After many readers experienced this, I did some extensive research on what could be causing the custard-like quality of the corn casserole to break. It seems a couple of things could be happening:
1| Your oven may be running a little hot... This could cause the corn casserole to cook too fast, in turn causing the custard consistency to "break". You can check this with an inexpensive oven thermometer.
2| It may be your milk... I've always purchased whole milk, so it never occurred to me that it could affect the consistency. But apparently the lower fat percentage in low fat and skim milk can also cause a custard to break.
Do I *need* to use whole milk?
As I mentioned above, you do need the fat in the milk for a successful custard. That said, readers have reported using heavy cream and 2% milk successfully.
Can corn casserole be made ahead of time?
While it's best freshly made, you can definitely refrigerate it after baking and just warm it up again in the oven before serving. I typically make two batches for Thanksgiving, one for the "Big Meal" and one to reheat with the leftovers.
How to reheat corn casserole:
Warm the casserole in a 350 degree oven for 10-15 minutes or until warmed through. I do not recommend microwaving it.
Can corn casserole be frozen?
Again, freshly made is always best, but you can make it ahead and freeze if you'd like. After baking, let the corn casserole cool completely. Then wrap it tightly with aluminum foil, label, and freeze up to one month.
To reheat, bake covered at 350 degrees for 40 minutes. Uncover and bake for 20 more minutes. Let stand 5 minutes before serving.
If you have further questions, please ask in the comments below!
More Easy Casserole Recipes To Try
If you like this corn casserole recipe, you might also enjoy these other delicious casserole recipes:
- Make Ahead Mashed Potatoes Casserole Recipe
- Tuna Casserole With Egg Noodles
- 3-Ingredient Easy Green Bean Casserole
- 5-Ingredient Cheesy Meatball Casserole
- Baked Macaroni And Cheese Casserole
I'd love to see how your corn casserole turns out… Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check them out. Enjoy!
JoAnn says
can i use almond flour?
Tara Kuczykowski says
Hi JoAnn! I've never tried using almond flour in this recipe, so unfortunately I can't speculate on the results. If you give it a try, I'd love to hear how it turns out for you.
Bonnie says
Have you ever tried this with time bake on your oven?
Tara Kuczykowski says
Hi Bonnie! Unfortunately, my oven does not have this feature, so I can't speculate on whether it would work well or not. If you give it a try, I'd love to hear the results.
Debra says
Made this today, for some reason it still looks curdled and a bit wet. My oven is fine, and I used whole milk. Perhaps there was too much water in my butter, I just get the store brand. Anyway, next time I may use 3/4 cups of milk.
Skye says
I'm about to tweak your recipe, and add some cream cheese and rotel....oooooo
Kaye says
What if all you have is fresh cooked corn? I have no creamed corn.
Tara Kuczykowski says
Hi Kaye -- you can find a substitute for creamed corn in the comments section.
Skye says
@Kaye, girrrrl....add a can of regular corn to the blender with a dash of milk-cream- or half n half. Tah daaaaah...(salt pepper n a Lil sugar too)
Melanie says
Can you use oat milk in place of regular milk?
Tara Kuczykowski says
Hi Melanie -- I haven't tested this recipe with a plant-based milk. If you give it a try, I'd love to hear how it turns out!
Roger says
I didn't have any creamed corn so I made some from one the cans of regular corn using a recipe I found online. Several recipes for the casseroles called for sour cream so I used it to make the creamed corn along with a little butter and a tablespoon of sugar. Let it come to a slow boil than take it off the heat and let it cool for an hour until you're ready to make the main dish.
When it came to that, I had an old recipe from my mother that called for separating the eggs and whipping the whites until they formed stiff peak. put all the other ingredients together and add the egg whites last, stirred in slowly. This makes it more of a souffle and not as dense. Also makes more volume so best done in a 9x13 Pyrex dish for 40-45 minutes.
Robin says
Is it possible to use 1/2 the amount of sugar?
Tara Kuczykowski says
Yes, you can halve the sugar if you'd like!
Linda Ghisletta says
This was the best corn casserole I have ever tasted! Forget the Jiffy mix casseroles!
Do you have a cookbook?
Tara Kuczykowski says
So happy you loved it, Linda!! I don't have a cookbook currently, but I'm considering publishing an ecookbook later this spring. What kind of recipes would you like to see?
Marcia L says
Make sure your butter is completely cooled before adding other ingredients. The sauce broke when I added the sugar. Butter went one way & sugar & flour went the other way. Luckily I knew enough to start all over.
Tara Kuczykowski says
Yes! I melt the butter over low, swirling it often. When there’s just a bit left, I pull it off the heat and swirl until the last chunks melt.
Mary Ellen Dawson says
This creamed corn casserole is delicious. The texture and flavor are perfect. I always get requests for the recipe when I serve it. And, I serve it every Thanksgiving. The family loves it and always ask me to include it on the menu.
Sandy says
Can the milk be replaced with non-dairy ‘milk’?
Tara Kuczykowski says
Hi Sandy! I have not tried this personally, but I think it could work with a full fat canned coconut milk. Please share an update if you try this!
Jennifer says
Hi I’m really interested in making this but feel a little off put with the sugar. Does it make it more of a dessert/sweet dish or is it still considered savoury in your opinion? I think I’ll try it either way just curios :)
Thanks!
Tara Kuczykowski says
Hi Jennifer! Corn is pretty sweet naturally, and I agree that it IS a lot of sugar -- but there's definitely still a nice balance between sweet and savory. I really do not consume much added sugar these days, but I still prepare this recipe as written. Hope you love it!
Kim says
@Jennifer,
I have been making this for quite a while. I sautee an onion in the butter to give it a little savory flavor as well as cutting back a tad on the sugar. One of our family favorites!
Michelle says
I found your recipe a few years ago and have made it every year since for Thanksgiving, my son (32) loves this dish~ so of course I will make it every year til Jesus calls me home! Thanks for sharing!
Tara Kuczykowski says
Thank you -- hearing this make me so happy, Michelle! I'm thrilled that my grandma's recipe has become a tradition for so many families.
Susan Banks says
Do you need to grease the baking pan?
Tara Kuczykowski says
No, there’s no need to grease it!
Brenda Wooten says
For the creamed corn casserole: can you mix all the ingredients the night before, refrigerate, and cook next day?
Tara Kuczykowski says
Yes, you can do this! Just be sure to give it a good stir before baking.
Lynne says
When doubling the recipe does it change the amount of time it takes to cook? In other words will it take more than 1 hour 15 minutes?
Tara Kuczykowski says
Hi Lynne! If you bake it in a 9”x13” dish, an hour and 15 minutes should probably be enough. Just wiggle the dish to see if the center is set. If it’s caramelized and brown on top, you’ll know it’s done for sure.
Lynne says
Can I make today and refrigerate and cook tomorrow?
Tara Kuczykowski says
Yes, you can mix it up, refrigerate it, and then bake it the next day. Just make sure to give it a stir before baking, because the larger corn kernels will sink to the bottom.
Janice says
I saw your instructions regarding the doubling of your creamed corn casserole recipe. My question is how much longer should I cook this for and should the temperature remain at 350 degrees. Your casserole was an absolute hit at last year's Thanksgiving gathering, everyone loved it! I don't want to ruin a delicious recipe by adjusting it wrong. I am a bit of a novice cook. Please help!!
Thanks so much,
Janice
Tara Kuczykowski says
Hi Janice! If you bake it in a 9”x13” dish, an hour and 15 minutes should probably be enough. Just wiggle the dish to see if the center is set. If it’s caramelized and brown on top, you’ll know it’s done for sure.
Cindy says
Do you have to use eggs or is there a substitute for them . I'm allergic to eggs.
Tara Kuczykowski says
I’m sorry, I’ve never tested this recipe with an egg substitute. If you try it, I’d love to hear if it works well!
Mary Haley says
Can you use cream cheese in it ?
Tara Kuczykowski says
I’m unsure how to answer your question, Mary. Do you mean use cream cheese instead of another ingredient? Or stir chunks of it in? Or something else?
Jessica says
Can I make this ahead and bake the day of
Tara Kuczykowski says
Yes, you can mix it up, refrigerate it, and then bake it the next day. Just make sure to give it a stir before baking, because the larger corn kernels will sink to the bottom.
Diane says
I made a test batch today, plan to use on thanksgiving. Although delicious it was rather liquidy, butter seems to be seeping all through. Should I cut the butter and milk when I make it again.
Tara Kuczykowski says
Hi Diane! Just to verify, did you use whole milk? You also might try lowering the temperature to 300 and cooking it for longer.
Christine says
Hello! Once baked and cooled does it need to be stored in the fridge? Or can I keep it in my cold garage?
Tara Kuczykowski says
It should be stored in the refrigerator. But I've stored it in the garage when it's *really* cold, like 34 degrees and under.
Krissy says
I live in a country where I cannot purchase creamed corn. How can I substitute this? Or should I make my own?
Tara Kuczykowski says
Hi Krissy! You can make a creamed corn substitute with a can of whole kernel corn and some flour. Pour the corn and about a third of the liquid in the can into a blender or food processor. Add one tablespoon of flour, and pulse the mixture until it's the consistency of creamed corn, i.e., no whole corn kernels but still some chunks.
Mamak says
@Krissy, https://www.allrecipes.com/recipe/53304/cream-corn-like-no-other/
The best.
Rebecca says
I am so excited to try this recipe for Thanksgiving! I'm the only one who will eat it, so I'm glad it's not a giant dish full.
I plan to add some sautéed shallot, bacon and a bit of sharp cheddar. I'll let you know how it turns out!
Tara Kuczykowski says
Sounds delicious -- can't wait to how you like it!
Tony W says
Whattya think about adding hard boiled eggs to this baby? PA Dutch family remembers and old recipe that had eggs (is there anything they don't add eggs to??) and may be good TGiving side.
Either way, this yumminess will be on our table!
Thanks!
Tara Kuczykowski says
I mean, why not?! I've not tried it this way, but the texture sounds nice. Would love to hear how it turns out if you give it a try!
Shannon says
Hello,
Do you think you could mix it up ahead of time, cover and refrigerate it for a couple of days, then just cook it on the day it is needed?
Tara Kuczykowski says
Hi Shannon! I'm not sure about several days, but I have mixed it up both the night before and early the morning of Thanksgiving, refrigerated it, and then baked it and it turned out just fine. Just make sure to give it a stir before baking, because the larger corn kernels will sink to the bottom.
Bob Ford says
I love corn, so I was hooked as soon as I saw the title. And I'm a bachelor, do I like all-in-one dishes. This lead me to experiment by adding ground beef and ground pork that I had already purchased for another favourite recipe, my mom's goulash 2.0.
( 1 lb. of each, plus a medium onion diced and sauteed also with the meat.)
I followed the original recipe for the corn casserole, except I only had skim milk on hand, but it seemed to work just fine for me this time. I put the meat into a large oval glass casserole dish, 3" deep, and poured the prepared corn mixture over top and stirred it a bit to get even distribution.
Into the oven, adding crushed Ritz crackers after one hour. 30 minutes later I spread a good layer of shredded cheddar over the top. And gave it another 20 minutes on the oven. Before setting it out to cool before serving.
It smelled so incredible that it was hard to wait, but when I cut into it with a large serving ladle. It was perfectly set and easily lifted out and into my bowl.
I can guarantee that this is my second invented recipe that I've written down. And shared with my daughter for backup in case my phone messes up.
Thanks for your inspiring recipe that worked so perfectly for this novice cook.
Anne says
@Bob Ford, This post makes me happy. I love hearing about guys who are learning how to feed themselves!
Maytee Aspuro says
I was looking for a recipe that reflected a corn side-dish I've enjoyed at a couple southern style restaurants. At first sight, this recipe seemed to come close.
I used fresh corn from the cob instead of canned kernel corn. The empty cream corn can was an easy means of measure, just slightly overfilling it. For a richer texture, I used half & half instead of whole milk. Finally, I skipped the black pepper. The result is a delightful dessert. I don't know if the just right sweetness will be the same with frozen or canned corn. I do know that I am looking forward to having a second serving this evening after dinner. Thank you for this very easy and very satisfying recipe.
Pat Spooner says
My Granma used to make this and I've been searching for a recipe similar to what I remember her doing. I did a double recipe for a church pot luck and brought home an empty pan. My husband says don't lose that recipe.
Tara Kuczykowski says
Love this! I always buy enough ingredients to double it and then some. So happy you found it!
Joan b says
I loved this !! I used to make this 40 yrs ago, and was so happy to find a recipe very similar to what I used to make. This one was even better. The old one used corn meal/flour and would be a bit grainy. I love the texture of this one even better. As I dont like the taste of canned corn, I just thawed some frozen and filled the empty cream corn can to measure it out. I also eliminated the sugar and reduced the milk to 3/4 cup. I also added half of a small can of chopped green chiles (Old El Paso). I have never been so happy finding this recipe. I made it for 2 sets of friends and they loved it. I know because they made pigs of them selves ;) and left with copies of the recipe. I live in Iceland, and creamed corn is something I have not seen sold here. One store has started carrying it, so I bought 20 cans. You never know if you will see it again :) My friends were off to buy the rest. Maybe they will continue selling it :) Just so happy to have it again, and even better !!
Tara Kuczykowski says
Oh I'm so happy you found it! I love that you all stocked up on creamed corn. If you get to a point where you can't find it, I've seen some simple substitutes you can try that use a can of regular whole kernel corn, some of the liquid from the can, and a bit of flour.
tikka says
Could I make this in a cast iron pan?
Tara Kuczykowski says
I've never tried it, but it seems like it should work. You will probably need to decrease the cooking time though.
G. Ewers says
OMG, I have never commented on a recipe before and in my eighties. DELICIOUS. Followed as written, I doubled, added one sleeve of saltines to mixture, and one of the smaller sleeves of Ritz on top. It's the best casserole I ever ate.
Tara Kuczykowski says
Oh, I'm so honored to be your first comment! I've never tried adding crackers to my corn casserole, but you've inspired me to give it a shot.
Scy says
What’s the recipe doubled? My brain doesn’t do math
Tara Kuczykowski says
Here you go:
1 cup unsalted butter
1/2 cup all purpose flour
1/2 cup granulated sugar
4 eggs, well beaten
2 cups whole milk
2 (15.25-oz.) cans whole kernel sweet corn, drained
2 (14.75-oz.) cans creamed-style sweet corn
1 teaspoon salt
1 teaspoon ground black pepper
JackieO M G says
I didn't have unsalted butter, so I used margarine; cornstarch instead of flour; evaporated milk and water instead of half-and-half, etc. Diabetes prevents this much sugar, so I used stevia; I don't eat corn because it shows up again the next day (if you know what I mean) so I used carrots instead; Didn't have any eggs, so I substituted a cup of mayonnaise (which is made from eggs and oil); a low sodium diet prohibits salt, so I used garlic powder. Otherwise, I followed this recipe to the letter, but was sorely disappointed in the final dish.
Tara Kuczykowski says
I can't imagine why you were disappointed in the final dish, LOL! Did you substitute cayenne for the black pepper, too?
Mandi says
@JackieO M G, this has to be a joke…lol
Tara Kuczykowski says
That's what I'm assuming, as well! LOL
Deborah says
@JackieO M G,
Geez, can't imagine why it wasn't delicious, LoL!
Jennifer says
I made this dish for a dinner party and everyone LOVED. The whole casserole went! The only thing I did different was used 3/4 cup of half-n-half and 1/4 cup 2% milk because thats what I had on hand. Delicious!
Tara Kuczykowski says
So happy it was a hit for you, Jennifer!
Linda says
I cut the butter down to 1/2 stick and used 1% milk and it came out great! I also added 1/4 cup chopped sautéed onions. Baked it for 1.5 hrs in 8x8 metal pan. Next time I will add some buttered breadcrumbs for the top like my mom used to do.
Tara Kuczykowski says
The sautéed onions sound delicious, Linda. So glad you liked it!
Michelle says
Are you aware of any non-dairy milk that might work? I'm thinking oat or almond milk.
Tara Kuczykowski says
Hi Michelle! I've never tried this recipe with a non-dairy milk. I'm assuming if you're looking to use it, you'd also need to use non-dairy butter, and my gut's telling me this wouldn't turn out well. I'd suggest trying my Jiffy corn casserole recipe, substituting non-dairy sour cream and non-dairy butter in it.
Michelle says
@Tara Kuczykowski, Thanks!
Bonnie says
Can frozen corn be used in place of a can of corn
Tara Kuczykowski says
Hi Bonnie! Yes, you could replace the whole kernel sweet corn with an equal amount of frozen corn that's been thawed.
Linda says
Can u leave out the eggs or 1 egg. What would be the result?
Tara Kuczykowski says
Hi Linda! The eggs are essential as a binder for the custard-like texture of this recipe. If you're looking for a corn casserole without eggs, I'd recommend my Jiffy corn casserole recipe. It can be made without the egg!
Jean says
Made this today. Turned out perfectly! Yum!
Tara Kuczykowski says
So happy you loved it, Jean!!
Cathy Guignet says
I'm Pennsylvania Dutch and there's one ingredient that you have left out and that is vanilla
Tara Kuczykowski says
Hmm, I've never heard of using vanilla in it, but I'm always willing to try something new! How much do you use, Cathy?
Kathy says
I followed this recipe to the tee and used whole milk . Although the taste of this recipe is very good, it did not come out anything like a soufflé. In fact, the appearance was terrible…..look very “curdy “ looking. Also, when we took it out of the oven, there was a lot of the melted butter floating on the sides. I would suggest cutting the amount of butter and it really does not need the amount of sugar called for in the recipe. The author of this recipe did say in the notes you could cut the amount of sugar. I am a sweet person so I thought I didn’t need to cut the amount of sugar but if there is such a thing, I think it is a little too sweet. Again the taste was good but I was quite embarrassed by the presentation.
Tara Kuczykowski says
I'm sorry it didn't turn out well for you, Kathy! Though a lot of people call it "corn soufflé," I would not say that accurately describes the texture. It's more of a custard-like texture, though it definitely should not be curdled like that. I would say it sounds like it was overbaked, either because it was in the oven for too long or the temperature was too high. I'd recommend getting an inexpensive oven thermometer to check to see if your oven runs hot.
Cmm says
Hello, my family and I lovethis recipie!how long should it be baked when doubled in a 9x13?
Tara Kuczykowski says
So glad you love it! It will need to be baked for an additional 20 minutes or so when doubled. When the center is set and the top is starting to caramelize, you'll know it's done.
Kim says
Can you cook it in a slow cooker/crockpot?
Tara Kuczykowski says
Hi Kim -- I've actually never tried in a crockpot. My guess is it would cook through, but I'm not sure how long it would take. My favorite part of it is the caramelized top layer, which you definitely would not get in a crockpot.
Kim says
@Tara Kuczykowski,
Mrs.E Raska says
I made the corn casserole today, just out of the oven. It wasnt firm, tasted great, less pepper for me. Seemed kind of mushy. I had two helpings anyway
Tara Kuczykowski says
Yes, the consistency sounds right! It's very custard-like, so it's definitely not as firm as a corn casserole made with Jiffy Mix or such. Glad you enjoyed the taste!
cheryl l robinson says
I need to triple the recipe, can I make it in a slow cooker??
Tara Kuczykowski says
Hi Cheryl -- I've never actually made it in a slow cooker, so unfortunately I really can't speak to how it will turn out. It definitely won't get that great caramelized top that really gives it the wow factor. I'd recommend splitting it between 2 large shallow dishes and baking it in the oven for best results.
Jamee says
Can I mix it up the night before and cook it that day
Tara Kuczykowski says
Hi Jamee -- yes, you can! But two things to keep in mind: 1) stir it well before baking, and 2) you may need to increase the baking time if you cook it straight from the fridge.
Stefanie says
Can it be cooked before the turkey and left out and just reheated in the oven once the turkey is done? Or would I have to refrigerate it while the turkey is cooking?
Tara Kuczykowski says
Hi Stefanie! I can tell you what my dad always does when he takes it to potlucks and such. He makes it in a casserole dish that has a glass lid. Don't cook it with the lid on, of course, but put it on as soon as it comes out of the oven. Then he wraps it up in several thick layers of newspaper, taping it all up with masking tape. It's stayed hot for several hours this way. Alternatively, you could bake it in and then transfer it to a slow cooker to keep it warm.