Corn Casserole

We had our first taste of this sweet corn goodness back in June when we celebrated the Triple Thanksgiving in June Birthdays.  LaDawna brought this fantastic side dish, that is probably not something you would want to count the calories for, but it's oh-so-good!  Catherine and I decided we just had to have it as part of our Feast of Christmas Eve, so as LaDawna was rushing up to her own family's Christmas up in Maine, she sent me the recipe for us to enjoy.  Thank you LaDawna (and Darolyn)!

• (3) 16 oz. packages of frozen yellow and white corn mix
• 8 oz. cream cheese
• ¼ cup butter
• 3 Tbsp. water
• 2 Tbsp. milk
• 2 Tbsp. sugar
• 4 slices of processed cheese, cut into small pieces
  (We used Sargento's Cheddar/Mozzarella slices)

DIRECTIONS

1. Combine all ingredients in a slow cooker, mixing well.
2. Cover and cook on low for 4 hours or until heated through and cheese is melted.

Note:  I goofed and forgot to get this going by 9:00 a.m.  I didn't realize until 11:00.  DOH!  We quickly put everything in the crock pot and put the setting on high, for about two hours.  As it got closer to eating time, and it still wasn't quite heated through, we transferred everything into a casserole dish, wrapped it in tin foil, and put in the oven at 400° for about 30 minutes.  It was perfect!