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Cheesy Vegetarian

Slow Cooker Corn Casserole

I’ve always remembered a corn casserole recipe that an American family friend once cooked for us. It was a long time ago now, but it was so delicious that I still dream about it (not literally, unfortunately). So this is my version, which I think does a pretty good job of paying homage to the original. The flavours are incredible – it’s slightly sweet, slightly salty, with just a touch of heat.

A bowl of slow cooker corn casserole with a spoon.

This recipe seems so American to me (a non-American), perhaps because of the slight sweetness, which seems to be a quite a common thing in American food. It actually works so well, and the wonderful puddingy mixture holds it all together beautifully.

🌽 How to Serve Corn Casserole

This sweetcorn casserole is intended to be a side dish – perhaps as part of a Thanksgiving or Christmas feast. A scoop of this would be amazing on a plate with a vegetarian main course, some roast potatoes, and a couple of other vegetable dishes (roasted green beans are a good option!).

Since this corn casserole is quite a rich dish, with plenty of flavour, it’s a good idea to serve it alongside some more simple dishes (like simply boiled or roasted veggies), so they’re not competing for attention on the plate!

A large spoon taking a scoop of corn casserole from a slow cooker.

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🥗 Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for slow cooker corn casserole laid out with text overlay.
  • canned sweetcorn
  • eggs
  • plain flour
  • milk
  • butter
  • cheddar cheese
  • sugar (optional, but it gives a lovely hint of sweetness)
  • pickled red jalapeños (again, optional, but they bring so much flavour)

Becca’s Top Tip

If you don’t have a slow cooker, you might like to try an oven-baked version of this dish instead – like my cheesy sweetcorn pudding.

📹 Recipe Video





🔪 Equipment

This corn casserole recipe requires a slow cooker. I use a digital Crock-Pot with a 4.7 litre (~ 5 quart) capacity. If your slow cooker is a significantly different size to mine, you may need to adjust the cooking time of this recipe slightly (and possibly double it up, if you have a particularly large pot!).

I’ve had my slow cooker since 2014 (!), and it’s never failed me. I would highly recommend it. You can get it on Amazon UK, or here’s a similar one from the same brand on Amazon US:

Crock-Pot Slow Cooker

Crock-Pot Slow Cooker

If you’re in the UK or Canada, click the link to see a local product.

$67.21

Buy on Amazon

Overhead shot of slow cooker corn casserole in a bowl.

🖨 Printable Instructions

A bowl of slow cooker corn casserole with a spoon.

Print

Slow Cooker Corn Casserole

This slow cooker corn casserole is the perfect side dish for your Thanksgiving or Christmas dinner! It couldn’t be easier to make.
Course Side Dish
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 6 people
Calories 231kcal
Author Becca Heyes

Ingredients

  • 15 g (~ 1 Tbsp) butter
  • 2 Tbsp plain flour
  • 2 eggs
  • 150 ml (~ 1/2 cup) milk
  • 2 tsp white sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 520 g (~ 3 cups) drained canned sweetcorn
  • 1 Tbsp pickled red jalapeno slices, chopped (optional)
  • 100 g mature cheddar cheese, grated (~ 1 cup when grated)

Instructions

  • Melt the butter in the microwave, and add it to the slow cooker pot, along with the flour, eggs and milk. Whisk well to combine.
    Milk, flour and eggs in a slow cooker.
  • Add the remaining ingredients, and mix thoroughly.
    Uncooked ingredients for slow cooker corn casserole in a pot.
  • Cook on high for approximately 3 1/2 hours, or until the eggs have fully set and the mixture has just started to crisp up. I garnished mine with a little dried parsley.
    Fully cooked slow cooker corn casserole in a Crock-Pot.
  • Scoop into a bowl to serve.
    A bowl of slow cooker corn casserole with a spoon.

Video





Nutrition

Serving: 1portion | Calories: 231kcal | Carbohydrates: 26.5g | Protein: 10.8g | Fat: 10.9g | Saturated Fat: 5.8g | Cholesterol: 80mg | Sodium: 365mg | Potassium: 363mg | Fiber: 3.2g | Sugar: 6.4g | Calcium: 159mg | Iron: 4mg

💭 Recipe FAQs

Can this corn casserole be reheated?

Yes – if needed, it can be reheated in the microwave. Make sure it’s piping hot before serving, but don’t overdo it, or the corn can become a bit too chewy.

Can you freeze corn casserole?

This corn casserole is best eaten fresh, but if needed, it can be frozen in an air-tight tub for up to 3 months.

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The post Slow Cooker Corn Casserole appeared first on Easy Cheesy Vegetarian.

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Cheesy Vegetarian

Roasted Vegetable Quesadillas

If you’re craving something cheesy, crispy, and absolutely bursting with flavour, these roasted vegetable quesadillas are just perfect. With sweet, sticky, caramelised veggies folded into a golden tortilla, and loads of ooey gooey melted cheese… they are seriously irresistible. They’re easy to whip up, totally satisfying, and perfect for anything from lazy weeknight dinners to impress-your-friends lunches.

Roasted vegetable quesadillas cut into wedges on a board.

I actually make quesadillas (pronounced kay-suh-dee-yuz) for my kids every single Monday – they’re such a quick dinner that take no time at all to whip up when we get home from after-school activities. Generally I keep them simple, with just black beans and cheese, but these ones are a much tastier version!

Roasted vegetable quesadillas on a plate with avocado and hot sauce.

⭐ How to Meal Prep Roasted Vegetables

I know what you’re thinking – how can a quick meal involve roasting vegetables? It doesn’t sound that quick…

If you’re in a rush, the solution is to prepare the roasted vegetables in advance. You can roast up a huge trayful, and store them pre-roasted in the fridge. Then, you can either use the vegetable mixture to make fresh and crispy quesadillas whenever you want one throughout the week, or repurpose any leftover vegetables elsewhere. Batch cooking is a great way to save time, and you can use the roasted vegetables in all sorts of other ways:

  • scattered over a baked potato with a dollop of hummus
  • added to a tasty vegetarian salad
  • used in a vegetarian cheesesteak sandwich
  • or simply served as a side dish alongside your favourite vegetarian protein.
Cheesy Vegetarian Bakes ebook on an ipad screen.

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🥗 Ingredients and Substitutions

Here’s what you’ll need to make these crispy roasted vegetable quesadillas. See the printable recipe card below for detailed ingredient quantities.

Ingredients for roasted vegetable quesadillas laid out with text overlay.
  • tortillas – large flour tortillas work best.
  • black beans (canned)
  • grated cheese – I use pre-grated cheese from a bag, because grating cheese is one of my least favourite kitchen jobs (not sure why!). It works just fine with the pre-grated stuff, but grate your own from a block if you prefer!
  • vegetables – anything that roasts up nicely! I used peppers, mushrooms, eggplant (aubergine), red onion, and tomatoes.

There are plenty of other veggies you could use instead (or as well!). Here are a few ideas:

  • zucchini (courgette)
  • sweet potato
  • carrots
  • cauliflower
  • broccoli
  • beetroot
  • Brussels sprouts

These quesadillas are a great way to clear out the fridge of whatever vegetables you have left at the end of the week – just roast up whatever you need to use, and you’re sorted.

Becca’s Top Tip

If you think you might use any leftover roasted vegetables for a different purpose, only add the cheese and black beans to the portion you’ll use for the quesadillas.

📹 Recipe Video





Overhead shot of roasted veggie quesadillas drizzled with hot sauce and served with avocado.

🖨 Printable Instructions

Slices of roasted vegetable quesadillas on a cutting board.

Print

Roasted Vegetable Quesadillas

These roasted vegetable quesadillas are bursting with juicy veggies and gooey cheese, inside a crisp tortilla. Such an easy vegetarian meal!
Course Light lunch, Main Course
Cuisine Mexican, Tex-Mex
Diet Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 503kcal
Author Becca Heyes

Ingredients

  • 1 small eggplant (aubergine)
  • 1 red onion
  • 250 g (~ 9 oz) mushrooms
  • 2 bell peppers (I used red and yellow)
  • 300 g (~ 2/3 lb) cherry tomatoes
  • 2 Tablespoons oil
  • 1 teaspoon salt
  • 300 g (~ 3 cups) grated cheese (I used cheddar)
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 6 large flour tortillas

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Cut the eggplant, onion, mushrooms and bell peppers into bitesized pieces – ideally all a similar size (1-2 cm). Leave the cherry tomatoes whole. Toss the vegetables in a little oil and salt, and spread them out on a baking tray. If you don’t have a large enough tray, spread them over two.
  • Roast the vegetables until they are soft and juicy. The exact time will depend on how big you cut your vegetables – mine took around 35 minutes. Stir them once halfway.
    A large tray of roasted vegetables, including eggplant, tomatoes and peppers.
  • When the vegetables are cooked to your liking, transfer them to a large mixing bowl, and add the grated cheese and the black beans. Mix well to combine.
    A bowl of roasted vegetable and cheese quesadilla filling.
  • Add a large flour tortilla to a dry frying pan, and add a few good scoops of the vegetable mixture to one half.
    A tortilla in a frying pan filled with roasted vegetables and cheese.
  • Fold the tortilla over the filling, and cook over a medium heat for a few minutes, until the underside is golden brown and crispy.
    A folded tortilla in a frying pan.
  • Carefully turn the quesadilla over, and repeat on the other side.
    A crispy quesadilla cooking in a frying pan.
  • When the quesadilla is hot and crispy, cut into slices, and serve.
    A plateful of roasted veggie quesadillas.

Video





Notes

The recipe makes 6 quesadillas, which should feed 6 people. If you don’t need to make so many quesadillas, I’d recommend making the full batch of roasted vegetables anyway, and storing them in the fridge to use in other ways.

Nutrition

Serving: 1quesadilla | Calories: 503kcal | Carbohydrates: 47.6g | Protein: 22.8g | Fat: 24.8g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 1164mg | Potassium: 562mg | Fiber: 7.1g | Sugar: 6.1g | Calcium: 384mg | Iron: 3mg

💭 Recipe FAQs

How can I meal prep vegetarian quesadillas?

Roast the vegetables in advance, and store them in an air-tight container in the fridge for up to 3 days. They can be used in quesadillas, or for other purposes.

How can I reheat leftover quesadillas?

The best way to reheat leftover quesadillas is in the air fryer (~ 5 minutes) or oven (~ 10 minutes) – just until they have crisped up nicely and are piping hot inside. They can also be reheated in the microwave, but they do become a little soggy.

What’s the best way to serve roasted vegetable quesadillas?

These quesadillas are a full meal on their own, with protein, veggies and carbs, so you can serve them on their own if you like. If you prefer, you can make them more substantial by serving them with sliced avocado or guacamole, sour cream, and a green salad.

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