Mexican Casserole


I found this recipe on the Bob Evans Web site. I love breakfast sausage, so if there’s a a recipe where the sausage is the main ingredient, then I’m all for it. Rick and I were pleasantly surprised with how this turned out — it was better than we expected! The sausage and green chilies added a nice kick. We served with a side of tortilla chips for dipping!


1 lb. breakfast sausage (I  used zesty hot)
3/4 cup cornmeal
1 1/2 cups milk
1 egg
1 can diced tomatoes and green chilies
1 cup frozen corn
1 package taco seasoning mix
1 cup shredded cheese (optional — I’ve omitted this the past several times I’ve made it)

In medium skillet, crumble and cook sausage until brown. Put sausage in crockpot.

In small bowl, combine cornmeal, milk and egg. Stir mixture into sausage. Add tomatoes, corn and seasoning mix, stirring well. Cook on low for 4-6 hours.

About 5 minutes before serving, top with cheese. Recover until cheese is melted, then serve!

Shared at Eat at Home Cooks



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  7. Tiffany said

    I love quick and easy recipes like this!

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