Spicy Fried Corn and Sausage Casserole
Transform your dinner table with this bold and flavorful Spicy Fried Corn and Sausage Casserole—a hearty, crowd-pleasing dish that’s perfect for weeknights or special gatherings. Bursting with layers of flavor, this casserole combines smoky andouille sausage, sweet fresh corn, and vibrant bell peppers, all enhanced by the subtle heat of jalapeño and spices like paprika and cayenne. Creamy cheddar and Parmesan cheese create a rich, indulgent base, while a buttery breadcrumb topping adds a satisfying crunch. Ready in just over an hour, this recipe is a one-dish wonder that’s as easy to prepare as it is impressive. Serve it warm, garnished with fresh parsley, for a meal that’s sure to please the whole family. Keywords: spicy casserole recipe, fried corn casserole, sausage and corn bake, andouille sausage recipe, cheesy casserole with breadcrumbs.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 12 ounces Andouille sausage, diced
- 3 cups Fresh corn kernels (from about 4 ears of corn)
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Jalapeño, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground paprika
- 0.25 teaspoon Cayenne pepper
- 1 cup Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.75 cup Heavy cream
- 2 large Eggs, beaten
- 0.5 cup Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
In a large skillet over medium heat, heat 1 tablespoon of butter and 1 tablespoon of olive oil.
Add the diced andouille sausage to the skillet. Sauté for 5-6 minutes or until browned. Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the skillet.
In the same skillet, add the fresh corn kernels, diced red and green bell peppers, and chopped jalapeño. Sauté for 5 minutes, stirring occasionally.
Add the minced garlic, salt, black pepper, paprika, and cayenne pepper to the skillet. Cook for an additional 2 minutes, stirring well. Remove from heat.
In a mixing bowl, whisk together the heavy cream, beaten eggs, and 1 cup of shredded cheddar cheese.
Add the cooked sausage and sautéed vegetable mixture to the bowl with the cream mixture. Stir well to combine.
Pour the mixture into the prepared casserole dish and spread it evenly.
In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and 1 tablespoon of melted butter. Sprinkle this breadcrumb topping evenly over the casserole.
Bake in the preheated oven for 30-35 minutes or until the casserole is bubbling and golden brown on top.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.9 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 247 mg | 19% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 520 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
