Sausage Sweet Corn Casserole is a hearty rice casserole that everyone one loves. Savory sausage and three types of sweet corn make this cheesy casserole the ultimate comfort food for family dinner.
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Cris here.
As many of you know, our other site, Recipes That Crock takes up a LOT of our time. But, I really want to start sharing some of my favorite non-crock pot versions of my favorite slow cooker dishes over here. So I thought I’d start with a recipe I am just in love with from a cookbook I am also enamored with 150 Recipes in a 13 x 9 Pan.
Click here to see the crock pot version of this recipe.
I have been converting and adapting all kinds of the yummy recipes in that book to some of my favorite crock pot dishes, so of course, I have been giving the oven versions a try too!
Sausage Sweet Corn Casserole Recipe
Note: Scroll to the bottom of this post for a printable version of this recipe.
This recipe was an instant favorite in this house. We have it on regular rotation for family dinner and I will definitely be bringing it to a future potluck to share with friends.
Ingredients for Sausage Sweet Corn Casserole
1 lb ground sausage
1 green bell pepper chopped
1 sweet onion chopped
10 oz diced tomatoes with green chilies (mild)
8 oz Mexican Velveeta diced
15 oz creamed corn
11 oz Mexicorn (or Fiesta Corn)
11 oz corn
3 cups minute rice uncooked (plus water to prepare)
salt and pepper to taste
2 cups shredded cheddar cheese
How to Make Sausage Sweet Corn Casserole
- Prepare rice with water per package and set aside.
- In a skillet, brown sausage until cooked through, drain and return to the skillet. (We just LOVE these non-stick skillets)
- Add the green bell pepper and onion to the skillet and cook for 2-3 minutes.
- Stir in the tomatoes and Velveeta until cheese melts.
- In a large bowl combine skillet contents with rice, cream style corn, corn, Mexicorn, salt and pepper and mix well.
- Spray a 9 x 13 pan with cooking spray. (We used our favorite baking dish)
- Add mixture to dish and bake at 350 for 25-30 minutes until warmed through.
- Top with cheese and bake an additional 5 minutes or until cheese is nice and melted.
Notes
- This recipe is an altered version of a recipe found in 150 Recipes in a 13 x 9 Pan.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Printable Recipe for Sausage Sweet Corn Casserole
Sausage Sweet Corn Casserole
Ingredients
- 1 lb ground sausage
- 1 green bell pepper chopped
- 1 sweet onion chopped
- 10 oz diced tomatoes with green chilies mild
- 8 oz Mexican Velveeta diced
- 15 oz creamed corn
- 11 oz Mexicorn or Fiesta Corn
- 11 oz corn
- 3 cups minute rice uncooked plus water to prepare
- salt and pepper to taste
- 2 cups shredded cheddar cheese
Instructions
- Prepare rice with water as instructed on package and set aside.
- In a skillet, brown sausage until cooked through, drain and return to the skillet. (We just LOVE these non-stick skillets)
- Add the green bell pepper and onion to the skillet and cook for 2-3 minutes.
- Stir in the tomatoes and Velveeta until cheese melts.
- In a large bowl combine skillet contents with rice, cream style corn, corn, Mexicorn, salt and pepper and mix well.
- Spray a 9 x 13 pan with cooking spray. (We used our favorite baking dish)
- Add mixture to dish and bake at 350 for 25-30 minutes until warmed through.
- Top with cheese and bake an additional 5 minutes or until cheese is nice and melted.
Notes
- This recipe is an altered version of a recipe found in 150 Recipes in a 13 x 9 Pan.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
LISHA REYNOLDS says
I cooked this recipe exactly as written for a casserole. Recipe did not state whether canned corn needed to be drained & I added the rice uncooked w/the 3 cups water it would take to prepare as written on box (equal amts of water to rice). Also, I did not cover the casserole when I placed it in oven to cook it because the recipe directions did not call for it. The casserole seems to have an excess of water. Directions need clarification. Thank you
Tina Conrad says
Just made this for dinner today! wow! So much flavor! It was a huge hit!
Cindy Anderson says
The recipe reads “sausage”… but what kind? Italian mild or hot? I wonder if it can be made with breakfast sausage, which my husband loves… or smoked sausage? Its strange what variations of sausage are available around the country.. I had a friend who lived in Wisconsin who had never seen Italian sausage in a store!! Here in Massachusetts, its everywhere!!
Cris says
Hi Cindy!
We use mild breakfast sausage. Enjoy!!
Janice Lindquist says
This recipe sounds delicious! I assume the tomatoes/chilis, Mexicorn and regular canned corn are drained before adding to the other ingredients?
Kirsten says
It’s kind of hilarious the complete lack of common sense people have when reading recipes. It’s almost as if the only way they will get it right is if you are in the kitchen with them holding their hand as they cook.
Tried this. Loved it. Thank you!
Robin says
Made this as written – I drained the whole kernel corn and southwestern corn, and I added 3/4 tsp salt and 10 grinds of black pepper. The mixture filled the 9×13 casserole dish completely! It was delicious. My daughter nicknamed this meal “Corn Delight.” LOL!