French Toast Stick Corn Casserole
60 Aunt Jemima® Original French Toast Sticks (SKU 43585) cubed
4 lb. pork sausage, cooked crumbled, drained
64 oz. Birds Eye® Sweet Corn (SKU 00952), thawed (about 4/5 of pkg.)
2 qt. corn, creamed
2 qt. whole milk
2 qt. egg, raw, beaten
4 lb. cheddar cheese, shredded
Preheat convection oven to 350˚F.
In a large bowl evenly combine the sausage, corn kernels, creamed corn, milk, eggs and cubed French toast sticks.
Evenly divide mixture and pour into 2 lightly greased 12" x 20" x 2 1/2" pans. Bake, covered with foil, for 1 hour.
Uncover each pan and evenly sprinkle each casserole with equal amounts of cheese on top. Cook an additional 2 minutes to melt the cheese.
Cut each pan into 24 portions. Serve hot.