Corny Sausage Casserole


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This is a quick and easy taste tempting recipe everyone is sure to enjoy

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Necedah, WI

Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

8 servings


  • 1 lb Bulk pork sausage
  • 1 C Chopped onion
  • 1 16oz Can tomatoes (cut up)
  • 1 C Frozen Italian Sauce (thawed)*
  • 4 oz Can sliced mushrooms (drained)
  • 3/4 C All purpose flour
  • 3/4 C Cornmeal
  • 3/4 C Grated Parmesan cheese
  • 1 Tbs Sugar
  • 1 Tbs Baking powder
  • 3/4 tsp Salt
  • 3/4 C Milk
  • 3 Tbs cooking oil
  • 1 Egg (well beaten)
  • 4 oz Cheddar cheese (shredded)
  • 2 Tbs Snipped parsley

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In a saucepan, cook sausage and onion until meat is browned and onion is tender; drain off excess fat. Stir in undrained tomatoes, Italian Sauce*, and mushrooms. Bring to boiling. Simmer, covered for 5 minutes.
Meanwhile, in a large bowl, stir together flour, cornmeal, Parmesan cheese, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Add milk, cooking oil, and eggs all at once, stirring until combined. Spread batter in the bottom of an ungreased 13 x 9 x 2 inch baking dish. Spoon tomato mixture on top. Bake in a 400 F oven for 20 minutes. Sprinkle shredded cheddar cheese and parsley atop. Bake 5 minutes more.

*Italian Sauce recipe located in this program

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