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Corny Sausage Casserole

Corny Sausage Casserole Recipe

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Russ Myers


This is a quick and easy taste tempting recipe everyone is sure to enjoy


★★★★★ 2 votes

8 servings
20 Min
40 Min


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1 lb Bulk pork sausage
1 C Chopped onion
1 16oz Can tomatoes (cut up)
1 C Frozen Italian Sauce (thawed)*
4 oz Can sliced mushrooms (drained)
3/4 C All purpose flour
3/4 C Cornmeal
3/4 C Grated Parmesan cheese
1 Tbs Sugar
1 Tbs Baking powder
3/4 tsp Salt
3/4 C Milk
3 Tbs cooking oil
1 Egg (well beaten)
4 oz Cheddar cheese (shredded)
2 Tbs Snipped parsley

How to Make Corny Sausage Casserole


  • 1In a saucepan, cook sausage and onion until meat is browned and onion is tender; drain off excess fat. Stir in undrained tomatoes, Italian Sauce*, and mushrooms. Bring to boiling. Simmer, covered for 5 minutes.Meanwhile, in a large bowl, stir together flour, cornmeal, Parmesan cheese, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Add milk, cooking oil, and eggs all at once, stirring until combined. Spread batter in the bottom of an ungreased 13 x 9 x 2 inch baking dish. Spoon tomato mixture on top. Bake in a 400 F oven for 20 minutes. Sprinkle shredded cheddar cheese and parsley atop. Bake 5 minutes more.*Italian Sauce recipe located in this program

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About Corny Sausage Casserole

Course/Dish: Side Casseroles
Main Ingredient: Pork
Regional Style: American
Other Tag: Heirloom

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