Corn and Sausage Casserole

Corn and Sausage Casserole

  • 1 can whole kernel corn (drained)
  • 12 oz Sausage (Breakfast sausage or Italion)
  • 1 can creamed corn
  • 2 eggs
  • 1 box Jiffy Corn Muffin mix
  • Black pepper to taste (optional)
  • 1/2 cup butter or margarine
  • l large onion (diced)
  • 1 green pepper (diced)
  • 1 -8 oz. carton sour cream
  • 2 cups shredded mild cheddar cheese
  1. Saute onion and pepper and sausage in butter in medium skillet. In a large bowl, combine corn, eggs, muffin mix. Mix well and season to taste (usually

  2. just pepper). Add sautéed onion and green pepper; add sour cream. Mix well and pour into greased 9″ x 13″ baking dish. Bake at 375-400 degrees

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