Corn And Sausage Casserole Food

SAUSAGE AND CREAMED CORN CASSEROLE

Steps:

• In a skillet, cook sausage, onion and green pepper until sausage is no longer pink; drain. Add 1 cup stuffing mix, corn and parsley. Spoon into a greased 1-qt. baking dish. Combine butter and remaining stuffing mix; sprinkle over casserole. Bake, uncovered, at 375° for 30-35 minutes or until golden brown.

CORN & SAUSAGE CASSEROLE

Steps:

• Brown the sausage & drain.
• To the sausage, stir in the corn. Crumble the saltines by hand and add them. Whisk the egg with milk and stir into the sausage mixture. Add salt & pepper to taste.
• Pour into a baking dish & top with tater tots.
• Bake at 350 degrees for 45 minutes, until the tater tots are nice & golden brown.

SCALLOPED CORN AND SAUSAGE CASSEROLE

Steps:

• Melt butter; saute green pepper and onion.
• Add milk, salt and pepper, and number 2 can of creamed corn.
• Add cracker crumbs.
• Pour into a greased 1 quart casserole.
• Shape pork sausage into 6 patties.
• Brown in a heavy skillet; discard fat.
• Place patties on top of corn mixture.
• Bake 20 minutes at 350 degrees Fahrenheit.

CORN AND SAUSAGE CASSEROLE

Steps:

• Combine all ingredients except cracker crumbs, mix well.
• Spoon into greased 10x6-inch baking dish. Sprinkle with cracker crumbs.
• Bake 350 degrees for 50 minutes.

SAUSAGE CORN CASSEROLE

Steps:

• Brown sausage.
• Then add onions and pepper until onion is transluent.
• Add salt to taste.
• Add soups and corn; stir until mixed well.
• Pour into casserole dish.
• Top casserole with as much cheese as desired.
• Bake at 375 degrees for approximately 10 to 15 minutes, or until casserole is hot and bubbly.
• Serves 4 to 6.

POTATO SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. Combine soup, milk, onion, salt and pepper. , In a greased 2-qt. baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers. , Cover and bake until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.

SAUSAGE-CORN BAKE

Steps:

• Preheat oven to 325°. 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 2 minutes or until thickened. Stir in corn. Add noodles and corn mixture to the sausage mixture. Fold in cheese. , Transfer to a greased 13x9-in. baking dish. Melt remaining butter; stir in bread crumbs. Sprinkle over casserole. Bake, uncovered, 30-40 minutes or until heated through.

SPICY FRIED CORN AND SAUSAGE CASSEROLE

Steps:

• In a large mixing bowl, whisk together the Chicken Stock, Heavy Cream, Salt, Garlic Powder, Black Pepper and Tabasco.
• Set aside.
• In a large skillet or oven-safe saute pan, cook and crumble fresh sausage until lightly brown and remove with spatula and drain on paper towels.
• Save the pan drippings from the sausage and in that same pan, add the corn oil.
• In the pan with just the corn oil and sausage drippings, after the corn oil has gotten hot, cook the white onions until they are transparent, glassy, and sizzling, sitrring and moving around with spatula.
• Add the corn to the pan, frying on a medium to high heat for 5-7 minutes, moving it around with a spatula and making sure not to burn.
• Still on a medium to high heat-- (the corn and the onions should be sizzling) now add back the drained and crumbled cooked sausage and, add the chicken stock mixture tothe pan.
• Stir everything together and cover with lid.
• Let cook covered for 5 min more on a medium to low heat.
• Stir and transfer uncovered pan to a pre-heated 425 oven for 15 min uncovered.

SAUSAGE CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Arrange potatoes in the bottom of the prepared dish, and top with onion rings. Spread corn and then tomatoes over onions. Arrange sausage over top. Cover.
• Cook for approximately 1 hour, or until potatoes are tender.

SAUSAGE CORNBREAD BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
• In a medium skillet, brown the sausage and onion; drain well.
• In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
• Bake for 30 to 40 minutes. Let stand 10 minutes before serving.

FRIED CORN WITH SMOKED SAUSAGE

Steps:

• Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.