Corn and Sausage Casserole

[genealogynut]

Taken from the 2006 Good News Cookbook

(This was sent in by Bryan Tickle, of South Coffeyville, OK., who is 14 years of age and the Grand Prize Winner)

1 lb. mild ground sausage
2 Tbsp. butter
2 cups fresh corn kernels
1 cup chopped celery
1 cup chopped Vidalia onion
1 cup chopped red bell pepper
2 cloves garlic, minced
3 cups water
2 3-oz pkgs beef flavor ramen noodles
8 oz pkg. cream cheese, softened
1 tsp Creole seasoning
1 tsp hot sauce or to taste
1/2 cup grated cheddar cheese
1/4 cup slivered almonds

In a large skillet, cook sausage until brown and crumbled.  Remove sausage from pan with slotted spoon, set aside, reserving pan drippings in pan.  Add butter to pan and heat over medium heat until melted.  Add corn, celery, onion, pepper, and garlic.  Cook, stirring occasionally, 8 to 10 minutes or until vegetables are softened.  Return sausage to pan and set aside.  Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking dish, in a small saucepan, bring water to a boil over medium-high heat. Add noodles, stirring frequently.  Remove from heat and stir in noodle flavoring packetts..  Stir in cream cheese, Creole seasoning and hot sauce.  Add noodle mixture to sausage mixture, stirring to combine.  Spoon mixture into prepared baking dish.  Sprinkle evenly with cheese and almonds.  Bake 25-25 minutes, or until cheese is melted and almonds are toasted.

[Wilma]

That sounds good.  Think I will have my oldest daughter try it for me.  She tried the pineapple salad and it was good.  I am going to make some changes the next time we make it, though.  I prefer cottage cheese to cream cheese.