Slow Cooker Pan-Egg Potato Casserole Recipe

Ingredients

3 slices white bread, cubed

1 (12 ounce) can cream-style corn

1 1/2 cups potato puree

1 teaspoon butter, softened

1/4 cup honey

salt and pepper to taste

Directions

Place bread cubes in a 7x10 inch bowl, and mix corn and potato cream. Roll bread into small pieces, seal, and refrigerate dough for several hours before removing from refrigerator.

Preheat oven to 375 degrees F (190 degrees C).

Place cream cheese in a large cast iron skillet. Mince ingredients, and mix in sugar, honey, and salt and pepper. Spread onto a large baking sheet.

Bake 4 hours in the preheated oven, until custardy and golden brown, using the tag line, with a toothpick inserted in center. Turn individual portions frequently until brown.

Comments

Janaa L writes:

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Good flavor. I used the whole young beans and real butter, but eliminated the sugar. I ended up with a pretty plain old soup that I spooned over my rice & meat. I would have given that 5 stars, but I had to doctor it slightly. The first time I made it I was so nervous. I didn't know how to make it, and I didn't have any garlic powder. I had all the ingredients, but didn't have the right amount of garlic powder. I was freaking out inside. Nobody could have actually killed me for trying this, but it was quite tasty. If you want to be really paranoid, cover the pot roast with foil or plastic wrap and cook in a saute. But for what it's worth, this was pretty good.

Slow Cooker Pan-Egg Potato Casserole Recipe

Ingredients

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