Showing posts from August, 2013

Egg Sausage Casserole

Egg Sausage Casserole

1 lb bulk pork Sausage
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp salt
2 cups milk
4 hard-cooked eggs, sliced
1 17-oz can whole kernel corn, drained
3/4 cup soft bread crumbs (1 slice)
1 tbsp butter, melted in the microwave

Spray a 1-1/2 qt casserole with non-stick spray. In a skillet cook sausage until browned and drain fat. Allow to drain while you make the sauce. Turn on the oven to 350F.

In a saucepan, melt the 1/4 cup butter; stir in flour and salt. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Cook and stir 1-2 minutes more.

Put the sausage, sliced eggs, and drained corn in the prepared casserole. Stir to mix. Add the sauce and stir to combine. Smooth out with top of the spoon.

Toss bread crumbs in the melted butter. Sprinkle atop the casserole. Bake, uncovered, at 350F for 30 min or until heated through. Makes 6 (small) servings. *´¨)
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Lena Austin