Ingredients
1-1/2 pounds bulk pork sausage1 medium green pepper, chopped1 medium onion, chopped4 tablespoons butter, divided3 tablespoons all-purpose flour1/2 teaspoon salt1/2 teaspoon white pepper1-1/2 cups milk1 can (14-3/4 ounces) cream-style corn3-1/2 cups (10 ounces) egg noodles, cooked and drained1/4 cup shredded cheddar cheese1/2 cup dry bread crumbs
Preparation
Preheat oven to 325°. In a large skillet, cook the sausage, green pepper and onion over medium heat until sausage is no longer pink; drain and set aside.
In a large saucepan, melt 3 tablespoons butter over medium heat. Stir in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in corn. Add noodles and corn mixture to the sausage mixture. Fold in cheese.
Transfer to a greased 13x9-in. baking dish. Melt remaining butter; stir in bread crumbs. Sprinkle over casserole. Bake, uncovered, 30-40 minutes or until heated through.
