Sausage, Cherry Tomato, and Hash Brown Casserole |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Great breakfast/brunch dish. From Cooking Light. 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 fresh ground black pepper, divided |
7 cups frozen hash brown potatoes, partially thawed |
1 cup shredded part-skim mozzarella cheese |
cooking spray |
20 cherry tomatoes, halved |
1/2 cup reduced-sodium fat-free 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.
3. Stir in 1/2 cup water, tomato paste, salt, and 1/4 teaspoon black pepper.
4. Spoon mixture into a large bowl. Add potatoes and mozzarella; toss well.
5. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Set aside.
6. 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.
7. 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.
8. Uncover; sprinkle evenly with basil and Parmesan. Bake an additional 15 minutes or until lightly browned.
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