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1/2 lb. ground pork sausage 1/2 c. chopped onions 1 (10 3/4 oz.) condensed cream of chicken soup with herbs 1 3/4 c. milk 1 (14 3/4 oz.) can fresh cut golden sweet cream-style corn 1 (15 1/4 oz.) fresh cut Fiesta corn with green and red peppers, drained Crumble sausage into a medium saucepan; stir in onion. Cook over medium heat stirring often, until sausage has browned; drain. Stir in soup, milk and corn. Cook over medium heat, stirring until thick and bubbly. Yields 6 1/2 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |