Sausage-Corn Bake

Name: Sausage-Corn Bake
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

12 ingredients

3 steps

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

1

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.
2

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.
3

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.