Sausage, Cherry Tomato, and Hash Brown Casserole

Serve this casserole as a side dish for a casual meal or as the main dish with coffee and fresh fruit at breakfast or brunch.


10 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Caloriesfromfat 29 %
Fat 6.8 g
Satfat 3.1 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 10.7 g
Carbohydrate 26.9 g
Fiber 2.3 g
Cholesterol 23 mg
Iron 0.7 mg
Sodium 384 mg
Calcium 109 mg


1 cup chopped onion
2 garlic cloves, minced
8 ounces 50%-less-fat pork sausage
1/2 cup water
1 tablespoon tomato paste
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper, divided
7 cups frozen shredded hash brown potatoes, partially thawed
1 cup (4 ounces) shredded part-skim mozzarella cheese
Cooking spray
20 cherry tomatoes, halved
1/2 cup fat-free, less-sodium chicken broth
1/2 cup thinly sliced fresh basil
2 tablespoons grated fresh Parmesan cheese


Preheat oven to 350°.

Combine first 3 ingredients in a large skillet over medium heat; cook 8 minutes or until browned, stirring to crumble sausage. Stir in 1/2 cup water, tomato paste, salt, and 1/4 teaspoon black pepper. Spoon mixture into a large bowl. Add potatoes and mozzarella; toss well. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Set aside. Wipe pan dry with a paper towel.

Place pan over medium-high heat. Lightly coat pan with cooking spray. Add tomatoes to pan; cook 3 minutes or just until heated. Arrange tomatoes in an even layer over potato mixture. Drizzle with broth; sprinkle with remaining 1/2 teaspoon pepper. Cover and bake at 350° for 30 minutes. Uncover; sprinkle evenly with basil and Parmesan. Bake an additional 15 minutes or until lightly browned.