5 slices bacon
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole kernel corn, drained
1 cup water
2 tablespoons vegetable oil
2 tablespoons dried minced onion
1 1/2 teaspoons dried oregano
1/8 teaspoon dried basil
2 teaspoons dried marjoram
1/3 teaspoon dried rosemary
1/3 teaspoon dried sage
1/8 teaspoon dried sage
1/4 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried marjoram
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, mix soup mix, corn, water, oil and onion. Mix well.
In a separate large bowl, combine sausage, brown sugar, basil, rosemary, sage, thyme and oregano. Stir into soup mixture. Mix well. Transfer mixture to another large bowl.
Pour mixture into an 8x8 inch baking dish. Bake uncovered in the preheated oven for 40 minutes.
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