Texas-Style Casserole
- Total Time
- 0:57
- Prep
- 0:12
- Cook
- 0:45
- Serves
- 6
- Difficulty
- Easy
This potato-and-sausage casserole is an excellent make-ahead brunch recipe. Spice it up with low-fat Mexican cheese and hot-Italian sausage.
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olive oil cooking spray1 spray(s)
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frozen shredded hash brown potatoes2 cup(s)
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frozen corn kernels1 cup(s), thawed
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frozen pepper strips1 cup(s), thawed
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uncooked turkey sausage(s)8 oz, thinly sliced
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fat free skim milk1 cup(s)
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egg(s)2 large
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table salt¼ tsp
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black pepper¼ tsp
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WeightWatchers Reduced Fat Mexican style blend shredded cheese¾ cup(s)
- Preheat oven to 350°F. Coat a medium square or rectangular baking dish with cooking spray.
- Place potatoes and then vegetables in baking dish; top with sausage.
- In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.
- Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.