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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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. 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 |
Directions:
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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