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
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
- 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