HVR Ranch Corn with Andouille Sausage Casserole

New & improved recipe! Andouille sausage has French roots, but is now considered a true Cajun classic. This spicy sausage, corn and ranch dish will take you down home to Louisiana. So dig in for a hearty breakfast, and let le bon temps rouler!

  • Prep time10 min
  • Cook time1 hr
  • Servings6
HVR Ranch Corn with Andouille Sausage Casserole
  • Enable cookies to buy ingredients
HVR Ranch Corn with Andouille Sausage Casserole

Ingredients(8)

  • andouille sausage

    1 pound

  • 2 tablespoons

  • sour cream

    1 cup

  • butter, melted

    6 tablespoons

  • whole kernel sweet corn, drained

    1 can (15 ounce)

  • cream-style corn, drained

    1 can (15 ounce)

  • corn muffin mix

    1 package (8 ounces)

  • shredded cheddar cheese or Monterey Jack cheese

    1 cup

For safe meat preparation, reference the USDA website.

For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps(2)

  • 1

    Preheat an oven to 350°F. Slice the sausage into coins and brown in a sauté pan until warmed through. Drain and set aside.

  • 2

    In a large bowl, stir together seasoning mix, sour cream, butter, whole kernel corn, cream-style corn, corn muffin mix and sausage. Pour into a greased casserole dish. Bake for 45 minutes or until set in the middle. Sprinkle cheese on top and continue to bake until cheese is melted; about 5 to 10 minutes. Remove from oven and let stand at least 5 minutes. Serve warm.


Did you make this recipe?


Notes

Keeping Notes? Save 'em here.


Ranch Swag
Ranch Swag

SHOP RANCH
SWAG ALL
YEAR LONG