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Sweetcorn and sausage casserole

Recipe from: 7/11/1996 12:00:00 AM
Ingredients 11
Servings 4


  • 1
    onion, sliced into rings
  • 1
    green pepper, seeded and diced
  • oil for frying
  • 500
    pork sausages
  • 30
  • 50
    cake flour
  • 250
  • salt and pepper
  • half a 410 g can cream-style sweetcorn
  • 125
    grated Cheddar cheese
  • 1
    tomato, sliced


Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray. Sauté the onion and green pepper in a little oil until just tender. Add the pork sausages and fry until browned. Slice and place in the prepared oven dish. Melt the butter, stir in the cake flour and add milk gradually. Stir continuously until the mixture comes to the boil and thickens. Season to taste with salt and pepper, add the sweetcorn and mix. Pour over the sausage mixture and sprinkle with cheese. Arrange the tomato slices on top and bake for about 25 minutes or until warmed through. Serve with a green salad. Serves 4-6.

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