Corn & Sausage Casserole

This is potluck magic: bulk sausage browns up with sweet corn (both creamed and whole kernels) bound together with eggs into a custardy casserole.

Crushed crackers and melted butter on top bake into a golden, crunchy crown.

Serve it for brunch, dinner, or those mornings when you need something that sticks to your ribs.

Baking Tips

• Drain thoroughly: Remove all fat from cooked sausage or casserole will be greasy
• Beat eggs well: Fully beaten eggs incorporate smoothly and create silky custard texture
• Cracker topping: Use saltines or Ritz crackers; crush coarsely for texture, not powder
• Test doneness: Insert knife in center; should come out clean when custard is set

Variations

• Add diced bell peppers or jalapeños to sausage while cooking
• Use turkey or chicken sausage for lighter version
• Mix shredded cheddar into the filling for extra richness