Best Corn And Sausage Casserole Recipes

SHRIMP, CRAB, CRAWFISH, SAUSAGE, CORN AND DIRTY RICE CASSEROLE

Steps:

• First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender.
• Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet.
• At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated.
• Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving.

SAUSAGE AND CREAMED CORN CASSEROLE

Steps:

• In a skillet, cook sausage, onion and green pepper until sausage is no longer pink; drain. Add 1 cup stuffing mix, corn and parsley. Spoon into a greased 1-qt. baking dish. Combine butter and remaining stuffing mix; sprinkle over casserole. Bake, uncovered, at 375° for 30-35 minutes or until golden brown.

SAUSAGE AND CORN CASSEROLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together sausage, eggs, corn, bread crumbs and black pepper. Spoon mixture into a lightly greased 8x8 inch baking dish. Sprinkle casserole with cracker crumbs.
• Bake in preheated oven for 45 minutes. Sprinkle with parsley and serve.

SCALLOPED CORN AND SAUSAGE CASSEROLE

Steps:

• Melt butter; saute green pepper and onion.
• Add milk, salt and pepper, and number 2 can of creamed corn.
• Add cracker crumbs.
• Pour into a greased 1 quart casserole.
• Shape pork sausage into 6 patties.
• Brown in a heavy skillet; discard fat.
• Place patties on top of corn mixture.
• Bake 20 minutes at 350 degrees Fahrenheit.

CORN AND SAUSAGE CASSEROLE

Steps:

• Combine all ingredients except cracker crumbs, mix well.
• Spoon into greased 10x6-inch baking dish. Sprinkle with cracker crumbs.
• Bake 350 degrees for 50 minutes.

SPICY FRIED CORN AND SAUSAGE CASSEROLE

Steps:

• In a large mixing bowl, whisk together the Chicken Stock, Heavy Cream, Salt, Garlic Powder, Black Pepper and Tabasco.
• Set aside.
• In a large skillet or oven-safe saute pan, cook and crumble fresh sausage until lightly brown and remove with spatula and drain on paper towels.
• Save the pan drippings from the sausage and in that same pan, add the corn oil.
• In the pan with just the corn oil and sausage drippings, after the corn oil has gotten hot, cook the white onions until they are transparent, glassy, and sizzling, sitrring and moving around with spatula.
• Add the corn to the pan, frying on a medium to high heat for 5-7 minutes, moving it around with a spatula and making sure not to burn.
• Still on a medium to high heat-- (the corn and the onions should be sizzling) now add back the drained and crumbled cooked sausage and, add the chicken stock mixture tothe pan.
• Stir everything together and cover with lid.
• Let cook covered for 5 min more on a medium to low heat.
• Stir and transfer uncovered pan to a pre-heated 425 oven for 15 min uncovered.