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Texas-Style Casserole

5
Total Time
57 min
Prep
12 min
Cook
45 min
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.

Ingredients

olive oil cooking spray

1 spray(s)

frozen shredded hash brown potatoes

2 cup(s)

frozen corn kernels

1 cup(s), thawed

frozen pepper strips

1 cup(s), thawed

uncooked turkey sausage(s)

8 oz, thinly sliced

fat free skim milk

1 cup(s)

egg(s)

2 large

table salt

¼ tsp

black pepper

¼ tsp

WeightWatchers Reduced Fat Mexican style blend shredded cheese

¾ cup(s)

Instructions

  1. Preheat oven to 350°F. Coat a medium square or rectangular baking dish with cooking spray.
  2. Place potatoes and then vegetables in baking dish; top with sausage.
  3. In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.
  4. Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.

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