Corn and Saussage Casserole
I got this recipe from from Cooking with Paula Deen magazine and my husband loves it!
Thanks Paula, you’re the best!
1 pound mild ground sausage
2 tablespoons butter
2 cups fresh corn kernels
1 cup chopped celery
1 cup chopped Vidalia onion (I used regular onion)
1 cup chopped red bell pepper
2 cloves garlic, minced
3 cups water
2 (3 ounces) packages beef flavor ramen noodles
1 (8 ounce) package cream cheese, softened
1 teaspoon Creole seasoning
1 teaspoon hot sauce or to taste
1/2 cup grated Cheddar Cheese
1/4 cup slivered almonds
In a large skillet, cook sausage until browned and crumbled.
Remove sausage from pan with a slotted spoon: set aside, reserving pan drippings in pan.
Add butter to pan and heat over medium heat until melted.
Add corn, celery, onion, pepper and garlic.
Cook, stirring occasionally, 8 to 10 minutes, or until vegetables are softened.
Return sausage to pan, and set aside.
Preheat oven to 350F. Lightly grease a 13 x 9 x 2 inch baking dish.
In a small saucepan, bring water to a boil over medium-high heat. Add noodles, and cook 5 minutes, stirring frequently. Remove from heat, and stir in noodle flavoring packets.
Stir in cream cheese, Creole seasoning, and hot sauce.
Add noodle mixture to sausage mixture, stirring to combine.
Spoon mixture into prepared baking dish.
Sprinkle evenly with cheese and almonds.
Bake 25 to 35 minutes, or until cheese is melted and almonds are toasted.