HVR Ranch Corn withAndouille 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!
Ingredients(8)
- 1 pound
andouille sausage
- 2 tablespoons
- 1 cup
sour cream
- 6 tablespoons
butter, melted
- 1 can (15 ounce)
whole kernel sweet corn, drained
- 1 can (15 ounce)
cream-style corn, drained
- 1 package (8 ounces)
corn muffin mix
- 1 cup
shredded cheddar cheese or Monterey Jack cheese
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.
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