Creamy Corn And Kielbasa Casserole
Leave out the kielbasa and this creamy corn casserole is a perfect side dish.
Servings: 5
Calories: 664kcal
Ingredients
- 1 lb fully-cooked kielbasa diced large
- 32 oz frozen corn thawed
- 1/4 cup cream
- 1/4 cup panko bread crumbs
- 1 tbs butter
Cream Sauce
- 1/2 cup chicken stock
- 1 cup hot milk
- 3 tbs butter
- 3 tbs flour
- 2 tbs finely chopped onion
- 1 pinch black pepper
- 1/2 tsp salt
Instructions
- Preheat oven to 400 degrees F. Spray or butter a 1.5-2 quart casserole; set aside.
- Melt butter in a medium saucepan over medium heat; stir in the onion. Add the flour, whisking constantly so no lumps form, until it starts to bubble.
- While whisking, slowly add the hot milk taking care that no lumps form. Whisk in the chicken stock. Stir constantly until thick and mixture begins to boil; remove from heat.
- Place the thawed corn and kielbasa in a large bowl and mix in the cream sauce. Stir in the cream.
- Melt the 1 tbs of butter and mix in the panko crumbs.
- Turn mixture into prepared pan. Top with buttered crumbs.
- Bake for 30-35 minutes, or until crumbs are beginning to turn golden and sauce is bubbling at the edge of the pan.
Nutrition
Serving: 1g | Calories: 664kcal | Carbohydrates: 53g | Protein: 22g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 1199mg | Potassium: 846mg | Fiber: 5g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 14.3mg | Calcium: 89mg | Iron: 3mg