3-1/2 cups (10 ounces) egg noodles, cooked and drained
1 can (14-3/4 ounces) cream-style corn
1/4 cup shredded cheddar cheese
1/2 cup dry bread crumbs
Instructions
In a large skillet, cook the sausage, green pepper and onion over medium heat until sausage is no longer pink; drain and set aside.
In a large saucepan, melt 3 tablespoons butter over medium heat. Stir in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in corn. Add noodles and corn mixture to the sausage mixture. Fold in the cheese.
Transfer to a greased 13-in. x 9-in. baking dish. Melt remaining butter; stir in bread crumbs. Sprinkle over casserole. Bake, uncovered, at 325° for 30-40 minutes or until heated through. Yield- 6-8 servings.
Originally Submitted
8/16/2010
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