Sausage and Corn Stuffing Casserole

Sausage and Corn Stuffing Casserole

Sausage and Corn Stuffing Casserole 

This was my first time to try this casserole. Larry and Logan really liked it!

I had part of a bag of stuffing mix that I needed to use, and this recipe was a good way to use it. The original recipe called for 1/4 milk. I know that the desired texture of stuffing/dressing varies from region to region, and even family to family. I could tell when I mixed the ingredients for this casserole with only the 1/4 cup of milk, that this texture would way too dry for this Southern family. I ended up increasing the milk to 2 cups. It was perfect to us. I've changed the amount in the recipe below to read 1 - 2 cups of milk, depending on desired texture. I also think you could add a can of cream of celery soup, if you prefer a creamier casserole. Again, it's a personal preference sort of thing!

This is definitely one of those recipes with which you can experiment. I will make this again, especially if I'm needing to use up stuffing mix.

1 pound bulk pork sausage
1/2 cup chopped onion
2 ½ cups herb-seasoned crumb stuffing mix, divided
1 - 2 cups milk, depending on desired texture
1 can (14-3/4 ounces) cream-style corn
1 can Mexicorn, drained
2 tablespoons butter, melted

Preheat oven to 350 degrees. Coat a casserole dish with cooking spray.
Brown sausage with onion until sausage is no longer pink; drain.
Add 2 cups stuffing mix, milk and both cans of corn.
Spoon into prepared baking dish.
Combine butter and remaining stuffing mix; sprinkle over casserole.
Bake, uncovered, for 30-35 minutes or until golden brown.