*GF Corn Casserole

By

I tried this recipe for the first time in 1995. I ate Thanksgiving with Wayne at his Uncle Glens and Aunty Sues. This was Susans specialty and had been a holiday favorite in their family for years. The original recipe called for saltine crackers and lots of eggs. So I tweaked it a bit in order to make it Wheat Free and Egg Free. It is definitely not the same as Aunty Sues but this is a great alternative

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  • 6
  • Easy
  • 20 mins
  • 60 mins
  • 30 mins
  • Budget Friendly

Ingredients

  • 1 lb Maple Sausage
  • 6 cans Sweet Cream Corn
  • Egg Replacer equivalent to 6 Eggs
  • 1/2 bag plain Lays Chips
  • 1 to 3 TBL Chicken Bullion powder
  • Salt n Pepper

Preparation

Step 1

Brown Sausage making sure it is done and crumbly then drain grease. Meanwhile in your baking dish add all 6 cans of corn and all the sausage.

Step 2

Mix Egg Replacer to equall 6 eggs and add it to the corn mixture. Then crush the Lays chips into crumbs

Step 3

Add some Chicken Bullion, Salt and Pepper. Mix together then add the crushed chips. mix together and cover.

Step 4

bake at 350' for about 45 minutes ,take it out and remove cover then mix casserole scraping the edges and bottom then bake again for like 20 minutes or until desired crispyness

Step 5

Let cool a bit before serving. This can be frozen and reheats with no problems.

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