Sausage-Corn Bake (Carolyn)

1 ½ pounds bulk pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
4 TBLS butter, divided
3 TBLS flour
½ tsp salt
½ tsp pepper
1 ½ cup milk
1 can (14 ¾ ounces) cream-style corn
3 ½ cups (10 ounces) egg noodles, cooked and drained
¼ cup shredded cheddar cheese
½ cup dry bread crumbs

In large skillet, cook sausage, green pepper & onion until sausage is no longer pink.  Drain and set aside.

In a large saucepan, melt 3 tbls. butter over medium heat.  Stir in flour, salt & pepper.  Gradually add milk, stirring until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in corn. 

Add corn mixture and noodles to sausage mixture.  Fold in the cheese.
Put in 13 x 9 pan.  Melt remaining butter; stir in bread crumbs and sprinkle over casserole.  Bake, uncovered, at 325 for 30 – 40 minutes or until heated through.

Yield:  6 – 8 servings