Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds bulk pork sausage

  2. 1 medium green pepper, chopped

  3. 1 medium onion, chopped

  4. 4 tablespoons butter, divided

  5. 3 tablespoons all-purpose flour

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon white pepper

  8. 1-1/2 cups milk

  9. 1 can (14-3/4 ounces) cream-style corn

  10. 3-1/2 cups (10 ounces) egg noodles, cooked and drained

  11. 1/4 cup shredded cheddar cheese

  12. 1/2 cup dry bread crumbs

Instructions Jump to Ingredients ↑

  1. 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 for 2 minutes or until thickened. Stir in corn. Add noodles and corn mixture to the sausage mixture. Fold in the cheese. Transfer to a greased 13-in. x 9-in. baking dish. Melt remaining butter; stir in bread crumbs. Sprinkle over casserole. Bake, uncovered, at 325° for 30-40 minutes or until heated through. Yield: 6-8 servings.


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