• 3 large eggs
  • 1 c. half and half
  • 1 T. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 to 4 T. minced onion
  • 2 c. frozen creamed corn, thawed
  • 1 c. coarsely crushed cracker crumbs

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1. Wisk milk and eggs together, then mix in remaining ingredients.

2. Pour into lightly buttered casserole which will fit in the slow cooker.

3. Cover. Cook on High for 2 1/2 hours, or until knife inserted in center comes out clean.

Happy Crocking!

For more recipes, get our eBook “Get Crocked: The Definitive Guide to Crock Pot Cooking + Recipes from the Crock Pot Girl.”

Love,
Crock Pot Girl

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