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.

Yield: 10 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 29%
  • Fat: 6.8g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 10.7g
  • Carbohydrate: 26.9g
  • Fiber: 2.3g
  • Cholesterol: 23mg
  • Iron: 0.7mg
  • Sodium: 384mg
  • Calcium: 109mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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