Slow Cooker Mexican Casserole

Slow Cooker Mexican Casserole

Prep Time: 10 min.Cook Time: 4 hrs.Yields: 6 servings

Ingredients:

1# Bob Evans Zesty Hot Sausage Roll (or other brand)

3/4 cup Cornmeal

1 1/2 cups Milk

1 Egg

1 (14.5 oz) can diced Tomatoes and Green Chilies

1 cup frozen Corn

1 (1.25oz) pkg. Taco Seasoning Mix

1 cup shredded Mixican blend cheese

Directions:

1. Spray interior of slow cooker with non-stick vegetable spray. In medium skillet over med. heat, crumble and cook sausage until brown. Place sausage in slow cooker.

2. In small bowl, combine cornmeal, milk, and egg. Stir into sausage. Add tomatoes, corn, and seasoning mix. Stir well. Cover and cook on low 4 to 6 hours. Top with cheese 5 minutes before serving. Recover to melt cheese.

Nutrition Info: (per serving)Calories: 490 (55% from fat)Protein: 25.7gFat: 30gCarbs: 29.2gFiber: 2.6gCholesterol: 102mgIron: 2mgSodium: 1600mgCalcium: 238mg

Submitted to Diabetics and Friends by Ruth/Nana