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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
1-1/2 pounds bulk pork sausage |
1 medium green pepper, chopped |
1 medium onion, chopped |
4 tablespoons butter, divided |
3 tablespoons king arthur unbleached 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. Yield: 8 servings.
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