Corn and Sausage Casserole

From Cooking with Paula Deen, Jul/Aug 2006

Corn and Sausage Casserole
  1. 1 pound mild ground sausage
  2. 2 tablespoons butter
  3. 2 cups fresh corn kernels
  4. 1 cup chopped celery
  5. 1 cup chopped Vidalia onion
  6. 1 cup chopped red bell pepper
  7. 2 cloves garlic, minced
  8. 3 cups water
  9. 2 (3-ounce) packages beef flavor ramen noodles
  10. 1 (8-ounce) package cream cheese, softened
  11. 1 teaspoon Creole seasoning
  12. 1 teaspoon hot sauce or to taste
  13. 1/2 cup grated Cheddar cheese
  14. 1/4 cup slivered almonds
  1. In a large skillet, cook sausage until browned and crumbled. Remove sausage from pan with a 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.
  2. Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.
  3. In a small saucepan, bring water to a boil over medium-high heat. Add noodles, and cook 5 minutes, stirring frequently. Remove from heat, and stir in noodle flavoring packets. 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 to 35 minutes, or until cheese is melted and almonds are toasted.
Makes 8 - 10 servings