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Sausage Hash Brown Casserole
Submitted By: anonymous Ingredients - 12 ounces bulk turkey sausage (not slices)
- 1 red bell pepper, chopped
- 1-1/2 cups 1% milk, divided
- 3-1/2 tsp cornstarch
- 1 pound frozen shredded potatoes, OR 2 cups shredded potatoes
- 1/2 cup chopped fresh chives
- 3/4 cup (3 ounces) reduced-fat shredded Cheddar cheese
Directions Preheat the oven to 350°F. Coat an 8-inch x 8-inch square baking dish
with nonstick spray.
Coat a large nonstick skillet with nonstick spray and warm over
medium-high heat. Add the sausage and cook, stirring to break it up,
until crumbly and no longer pink. Stir in the pepper and cook for 2
minutes. Add all but 2 Tablespoons of the milk.
In a cup, dissolve the cornstarch in the remaining 2 Tablespoons milk.
Add to the sausage mixture and cook, stirring for 2 minutes, or until
bubbly.
Arrange the potatoes in a single layer in the prepared baking dish. Top
with 1/4 cup of the chives and 1/2 cup of the cheese. Spread the
sausage mixture over the potatoes and top with the remaining 1/4 cup
cheese. Bake for 45 minutes, or until the potatoes are tender. Sprinkle
with the remaining 1/4 cup chives and serve. Makes 6 Servings.
Note: Not for those on sodium-restricted meal plans. Nutrition Information Preheat the oven to 350°F. Coat an 8-inch x 8-inch square baking dish
with nonstick spray.
Coat a large nonstick skillet with nonstick spray and warm over
medium-high heat. Add the sausage and cook, stirring to break it up,
until crumbly and no longer pink. Stir in the pepper and cook for 2
minutes. Add all but 2 Tablespoons of the milk.
In a cup, dissolve the cornstarch in the remaining 2 Tablespoons milk.
Add to the sausage mixture and cook, stirring for 2 minutes, or until
bubbly.
Arrange the potatoes in a single layer in the prepared baking dish. Top
with 1/4 cup of the chives and 1/2 cup of the cheese. Spread the
sausage mixture over the potatoes and top with the remaining 1/4 cup
cheese. Bake for 45 minutes, or until the potatoes are tender. Sprinkle
with the remaining 1/4 cup chives and serve. Makes 6 Servings.
Note: Not for those on sodium-restricted meal plans. |
