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Sausage-Corn Bake Recipe

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Corn gives this dish a mildly sweet flavor that folks find appealing. When cooking for two, I divide the ingredients into smaller dishes for fast meals in the future.

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Sausage-Corn Bake Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

1-1/2 pounds bulk pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
4 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1-1/2 cups milk
1 can (14-3/4 ounces) cream-style corn
3-1/2 cups (10 ounces) egg noodles, cooked and drained
1/4 cup shredded cheddar cheese
1/2 cup dry bread crumbs

Directions

In a large skillet, cook the sausage, green pepper and onion over medium heat until sausage is no longer pink; drain and set aside.
In a large saucepan, melt 3 tablespoons butter over medium heat. Stir in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in corn. Add noodles and corn mixture to the sausage mixture. Fold in the cheese.
Transfer to a greased 13-in. x 9-in. baking dish. Melt remaining butter; stir in bread crumbs. Sprinkle over casserole. Bake, uncovered, at 325° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Originally published as Sausage-Corn Bake in Country Pork , p86

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