Sausage, Cherry Tomato, and Hash Brown Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. 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 |
Directions:
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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