Cheesy Brunch Casserole

Randy Mayor; Lydia DeGaris-Pursell

Because herb-seasoned stuffing mix is the base of this casserole, you have to add only a touch of seasoning. If you'd prefer a bit of heat, substitute hot turkey Italian sausage.

Yield: 9 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 29%
  • Fat: 9.6g
  • Saturated fat: 4g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 19.8g
  • Carbohydrate: 31.5g
  • Fiber: 2.9g
  • Cholesterol: 50mg
  • Iron: 2.8mg
  • Sodium: 986mg
  • Calcium: 284mg

Ingredients

  • 1 pound turkey Italian sausage
  • 5 cups herb-seasoned stuffing mix (such as Pepperidge Farm)
  • Cooking spray
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons butter, melted
  • 1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 2 cups 2% reduced-fat milk
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 (8-ounce) cartons egg substitute

Preparation

  1. Preheat oven to 325°.
  2. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain. Place sausage in a large bowl; add stuffing mix, tossing to combine.
  3. Place stuffing mixture in a 13 x 9-inch baking dish coated with cooking spray. Drizzle stuffing mixture with broth and butter; sprinkle with cheese. Combine milk and remaining ingredients, stirring with a whisk; pour milk mixture over stuffing mixture.
  4. Bake at 325° for 40 minutes or until set. Let casserole stand 5 minutes before serving.
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