Consider a casserole that has no noodles, tater tots, tuna or mushroom soup. A casserole that helps you get rid of those colorful Easter eggs in the refrigerator. A casserole that tastes good, is inexpensive and easy to put together. If the idea intrigues you, try Jerri’s Corn and Sausage Casserole.
Jerri has been making this casserole almost since we were married. Unlike many hot dishes, this one uses corn and bread crumbs rather than rice or pasta to make a pound of meat stretch to serve a family. Made with good pork sausage and a can of any “store brand” corn, it is delicious.
INGREDIENTS:
1 lb. bulk pork sausage
4 hard-boiled eggs
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp. salt
Dash of white or black pepper to taste
2 cups milk (whole or reduced fat)
1 can of whole kernel corn (about 2 cups)
1 cup soft bread crumbs
PROCEDURE:
Boil the eggs five minutes, turn off the heat and leave them in the hot water for another 8 minutes. Drain the eggs and cool them in ice water. While the eggs are cooking, fry the sausage slowly in a skillet or saucepan, breaking it into pieces, until it is done but not browned. Drain thoroughly and set aside on a paper towel. Drain the corn. Cut two or three slices of bread into 1/4 inch cubes or soft crumbs. Peel the eggs.
Preheat the oven to 375 degrees.
Slice two of the hard-boiled eggs and spread them on the bottom of a 1 1/2 or 2 quart casserole. After draining the fat from the sausage, melt the butter or margarine in the skillet or saucepan, blend in the flour, salt and pepper and stir until the mixture bubbles and cooks for about a minute. Add the milk and cook, stirring continuously, until the mixture thickens and bubbles. Stir the sausage and drained corn into the sauce and pour it over the eggs. Slice the remaining eggs and arrange them over the mixture. Sprinkle with the bread crumbs. Bake uncovered at 375 degrees for 30 minutes until heated through. Serves 4 to 6.
NOTE: I do not normally recommend margarine, but Jerri often uses margarine for this recipe, and I have to admit that it does not spoil the flavor. Jerri also sometimes uses a 12 ounce package of lean pork sausage instead of a pound of bulk sausage. Believe me, it still tastes good. Leftover Easter eggs just make this casserole even easier to put together.
Courage in the Kitchen 