Good Evening, friends!
I had high hopes while throwing this recipe together a couple of weeks ago.
I am not big on vegetables alone.
I pretty much only eat lettuce, carrots, and celery RAW. BUT, I love a good challenge!
So, I always challenge myself to add at least ONE nutrient packed vegetable into whatever it is that I am making.
It’s becoming a hobby. (Don’t judge my lack of interesting hobbies, please)
It literally turned into something magic while cooking in the oven. It is one of my new favorites to have prepared for the week. It’s family approved and oh so yummy!
Just look at that slice of cheesy heaven!
If you read through the recipe and scrunch your nose up at the cup of cottage cheese. Please trust me, I am not a cottage cheese person and this is pretty much perfection.
It adds a sharpness and creaminess to the bake that we all need in life.
I hope you enjoy this as much as my family has.
Cheesy Sausage Hashbrown Bake
- 20 oz hashbrowns, refrigerated I use simply potatoes
- 8 oz lean turkey breakfast sausage I use Jennie-O
- 1 cup low fat cottage cheese
- 1 1/4 cup Reduced Fat Shredded Mild Cheddar i use Sargento
- 2 1/2 cups Liquid Eggs Substitute or liquid Egg Whites
- 3-4 cups fresh spinach torn into small pieces
- 1 medium yellow onion diced
- 1/2 tbs Lawry's Seasoned Salt
- 1/4 tsp pepper or to taste
Preheat Oven to 350 degrees. Lightly spray a 9x13 casserole dish with cooking spray.
- In a large skillet, cook the turkey sausage, and drain any excess grease.
Add onions to turkey sausage and cook until soft. Add spinach and cook just until slightly wilted.
Add the hash browns to skillet with sausage and veggie mixture, sprinkle seasoned salt and pepper to taste. Continue to cook for about 5 minutes, stirring occasionally. (Potatoes don't need to be browned, but warmed)
Transfer the mixture to mixing bowl or casserole dish, add the cottage cheese, egg whites or substitute, and 3/4 cup of the shredded cheddar. Stir until combined well.
In the lightly sprayed casserole dish, spread the mixture evenly. Top with the remaining 1/2 cup of shredded cheddar. Bake for 40 minutes. Let sit for a few minutes, then slice into 6 servings. ENJOY!
Serving size: 1/6 of casserole
7 Freestyle Smart Points (Calculated using Weight Watchers Recipe Builder)
8 Smart Points (Calculated using Weight Watchers Recipe Builder)
295 Calories 7g Fat, 3g Fiber, 3g Sugar, 32g Protein (Calculated using My Fitness Pal)