Sausage Casserole

• 4 oz. elbow macaroni
• 1 lb. sausage
• 1/4 c. sausage drippings
• 1/3 c. chopped onion
• 1/3 c. chopped green pepper
• 3 Tbsp. flour
• 1/4 tsp. salt
• 1 (2 lb.) can cream style corn
• 1 1/2 c. milk
• 1 1/2 c. shredded Cheddar cheese

1. Cook macaroni in salted boiling water.
2. Brown sausage; drain, reserving 1/4 cup drippings.
3. Pour drippings in saucepan; add onion and green pepper.
4. Cook 5 minutes, stirring frequently. Stir in flour and salt.
5. Add milk gradually and cook until thickened, stirring constantly.
6. Add cream style corn; mix well. Add cheese to sauce.
7. Remove from heat; rinse macaroni.
8. Put one layer of sausage into a lightly greased 1 1/2-quart casserole. Cover with layer of macaroni, then repeat layers.
9. Pour sauce over casserole.
10. Sprinkle with crumbs and paprika.
11. Bake in 350u0b0 for 20 minutes.

elbow macaroni, sausage, sausage drippings, onion, green pepper, flour, salt, cream style corn, milk, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=376111 (may not work)