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Harvest Cassarole

3/4 lb pork sausage
1/4 cup ghopped green pepper
2 cups whole kernel corn-drained
2 Tbls flour
1 tsp salt
1 cup water
1 can cream mushroom soup
1 sm can evaporated milk
1/2 cup grated cheddar cheese
6 slices tomatoes

Brown sausage and green pepper over medium heat for 8-10 min. Place in buttered 1-1/2 qrt cassarole dish; stir in corn. Pour off all but 2 Tbls sausgae drippings; blend in flour and salt. Add water, soup and milk; cook until smooth and thickened. Pour over cassarole; top with cheese and tomato slices. Bake at 350 degrees for 25-30 minutes.

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