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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn and Sausage Casserole Recipe

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This recipe for Corn and Sausage Casserole is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. sausage
1/4 cup bell pepper, chopped
1 can whole kernel corn, drained
1 large can evaporated milk
2 tabs. flour
1/4 TSR. salt
1-1/2 c. grated cheese
Directions:
Directions:
Brown sausage and pepper until sausage is done. Drain and save 2 tablespoons sausage drippings. Add sausage to casserole dish with corn. Blend sausage drippings with flour in skillet over medium heat. Add milk and salt; simmer 2-3 minutes until thickened, stirring constantly. Pour over sausage and corn mixture; stir together. Top with grated cheese. Bake in a 350º oven for 25-30 minutes until bubbly.

 

 

 

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