Best Corn And Sausage Casserole Recipes

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



Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole image

Make and share this Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole recipe from Food.com.

Provided by TxGriffLover

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
1 lb smoked sausage, finely diced
1 lb medium shrimp, peeled, deveined and chopped
1/2 cup bell pepper, chopped
3 3/4 cups water
1 (12 ounce) package dirty rice mix (low sodium)
1 (14 ounce) can shoe peg corn, undrained
1 (10 ounce) can cream of shrimp soup
1 bunch green onion, sliced
2 (10 ounce) jars mushrooms, undrained
1 -2 teaspoon Kitchen Bouquet, as desired for color
1 lb claw crabmeat, picked clean for shells
1 lb crawfish tail

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



Sausage and Creamed Corn Casserole image

Now that I'm retired. I have more time for cooking delightful dishes like this country-style casserole. It always disappears whenever I take it to a potluck.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4-6 servings.

Number Of Ingredients 7

1/2 pound bulk pork sausage
1/4 cup chopped onion
1/3 cup chopped green or sweet red pepper
1-1/4 cups herb-seasoned crumb stuffing mix, divided
1 can (14-3/4 ounces) cream-style corn
2 teaspoons minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon butter or margarine, melted

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.

Nutrition Facts :

SAUSAGE AND CORN CASSEROLE



Sausage and Corn Casserole image

Simple to prepare and simply delicious to eat!

Provided by Kimber

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 pound ground pork sausage
4 eggs, beaten
1 (15 ounce) can cream-style corn
1 cup soft bread crumbs
¼ teaspoon ground black pepper
⅓ cup cracker crumbs
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 557.1 calories, Carbohydrate 36 g, Cholesterol 175.5 mg, Fat 38.6 g, Fiber 2.1 g, Protein 17.6 g, SaturatedFat 12.9 g, Sodium 1026.7 mg, Sugar 4.7 g

SCALLOPED CORN AND SAUSAGE CASSEROLE



Scalloped Corn and Sausage Casserole image

Make and share this Scalloped Corn and Sausage Casserole recipe from Food.com.

Provided by Dienia B.

Categories     One Dish Meal

Time 1h

Yield 3 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/4 cup bell pepper, finely chopped
1 tablespoon onion, minced
1/2 cup milk
3/4 teaspoon salt
1/8 teaspoon pepper
21 ounces creamed corn
1/2 cup cracker crumb
1 lb pork sausage

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.

Nutrition Facts : Calories 786.2, Fat 50.6, SaturatedFat 19.3, Cholesterol 135, Sodium 2247.8, Carbohydrate 57.3, Fiber 3.4, Sugar 7.5, Protein 29.9

CORN AND SAUSAGE CASSEROLE



Corn and Sausage Casserole image

Make and share this Corn and Sausage Casserole recipe from Food.com.

Provided by SouthernBell2627

Categories     Pork

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 eggs, beaten
17 ounces creamed corn
salt, to taste
1 cup breadcrumbs
1 sausage, cooked, drained
1/2 cup cracker crumb
1 cup cheese, shredded
pepper, to taste

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.

Nutrition Facts : Calories 422.7, Fat 14.1, SaturatedFat 6.3, Cholesterol 229.6, Sodium 916.7, Carbohydrate 57.5, Fiber 3.2, Sugar 6.3, Protein 19.1

SPICY FRIED CORN AND SAUSAGE CASSEROLE



Spicy Fried Corn and Sausage Casserole image

A delicious fried corn is simmered with spicy sausage and seasoned chicken stock, then finished off in the oven making the perfect main dish or side serving.

Provided by Grandpa Harry

Categories     One Dish Meal

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 10

1 cup chopped white onion
1/4 teaspoon garlic powder
3 teaspoons corn oil
1 (8 ounce) can chicken stock
1/2 teaspoon salt
2 teaspoons black pepper
1 (8 ounce) package fresh, uncooked spicy sausage
2 cups half cooked frozen corn (unsweetened, unsalted and drained) or 2 cups fresh cut corn (unsweetened, unsalted and drained)
1 teaspoon Tabasco sauce
1/4 cup heavy whipping cream

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.

Nutrition Facts : Calories 312, Fat 22.4, SaturatedFat 8.4, Cholesterol 52.1, Sodium 643, Carbohydrate 19.7, Fiber 2.4, Sugar 2.1, Protein 10.3

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