This potato and sausage casserole recipe is an excellent example of a hearty, family friendly meal that is quick to prepare and is not high in fat and calories. By making a few healthy choices in ingredients, the casserole is not heavy and fat laden.
This is an old recipe I adapted and have in my file from the folks at Pillsbury…. I got it from one of their soft cover books entitled, “Casseroles”. I made only minor changes to it. I’ve used it lots over the years… a quick weeknight supper or a covered dish to a church supper…. it’s so easy.
This recipe is for 2… and is easily doubled or tripled for larger crowds. For 4 servings I use an 8x8 baking dish and for 6, I use a 9x13 baking dish… increase the baking time to about 35-45 minutes… or until the sides of the casserole are bubbly.
I hope you and your family enjoy it!
Creamy Potato and Sausage Casserole Recipe:
All you need:
4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk (you can use low fat or fat-free)
1 (10 ¾ oz.) Campbell’s Condensed 98% fat-free Cream of Mushroom Soup
1 ½ cups frozen Potatoes O’Brien with onions and peppers
2 tablespoons Progresso Plain Bread Crumbs
1 teaspoon butter or margarine, melted
All you need to do:
Preheat the oven to 375 degrees.
Spray two 2 to 2 ½ cup individual casseroles with non-stick cooking spray.
In a medium skillet over medium high heat, cook the sausage until no longer pink.
Break apart the sausage with the flat end of a spatula to break into smaller pieces.
Drain on paper towels.
Remove skillet from heat.
Wipe out any grease in the skillet.
Return the sausage to the pan.
Add the peas and carrots, milk and soup. Stir well until completely incorporated.
Add the potatoes folding in to completely incorporate.
Divide the mixture between the two individual casseroles.
In a small bowl, combine the bread crumbs and margarine. Mix well with a fork.
Sprinkle the crumb mixture over the casseroles.
Bake for 15 to 20 minutes or until bubbly and lightly browned.
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