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Sausage Casseroles

Cullen's Sausage Sweet Potato Pineapple Casserole

1 can (20 ounces) pineapple chunks in juice
1 can (about 18 ounces) sweet potatoes, sliced 1-inch thick
12 to 16 ounces smoked sausage, links or sliced in serving-size pieces
3 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
PREPARATION:

Directions for sweet potato and sausage casserole
Drain pineapple, reserving juice in a 2-cup measure. Add water to juice to make 1 1/2 cups. Arrange pineapple chunks, sliced sweet potatoes, and sausage in a lightly greased shallow baking dish.
In a small saucepan over low heat, combine brown sugar, cornstarch, and salt. Gradually stir in reserved pineapple juice. Cook, stirring constantly, until thickened and bubbly; cook and stir for 1 minute longer. Remove from heat; stir in butter. Pour mixture over sausage and sweet potato mixture. Cover and bake at 350° for 30 to 40 minutes, until sweet potato casserole is heated through.