oduamy
10-02-2005, 12:23 PM
My first recipe out of the October CL. We had the inlaws for the weekend and I went out on a limb and tried something new. It was a hit.
I will say that if you don't like cream of mushroom soup, leave it off. I wasn't quite sure what flavor it would lend to the casserole. it was interesting and the entire dish dissapeared, so I'd say it was tasty. Im not sure I would include it next time.
This recipe was quite like a bread pudding almost. Easy to put together and NOBODY knew it was 'light' (Thats recipe success to me!). I will make this one again, but I will fiddle with it some (maybe add some sauteed veggies or some Rotel!).
Just wanted to review it (didn't see one already, sorry if I duplicated by accident!).
Amy
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Breakfast Sausage Casserole
This satisfying recipe is perfect to make for weekend guests. Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning. Look for turkey sausage near other breakfast-style sausage in the frozen foods section.
Cooking spray
1 (16-ounce) package frozen turkey sausage, thawed (such as Louis Rich)
8 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes (about 8 cups)
2/3 cup (about 2 1/2 ounces) shredded sharp cheddar cheese
3 cups 1% low-fat milk, divided
1 cup egg substitute
1 tablespoon Dijon mustard
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring well to crumble.
Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese. Combine 2 1/2 cups milk, egg substitute, and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Uncover casserole. Combine remaining 1/2 cup milk and cream of mushroom soup, stirring with a whisk. Pour over bread mixture. Bake at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.
Yield: 8 servings
NUTRITION PER SERVING
CALORIES 321(30% from fat); FAT 10.8g (sat 5.3g,mono 2.5g,poly 1.1g); PROTEIN 22g; CHOLESTEROL 58mg; CALCIUM 238mg; SODIUM 968mg; FIBER 1.6g; IRON 2.8mg; CARBOHYDRATE 32.2g
Cooking Light, OCTOBER 2005
I will say that if you don't like cream of mushroom soup, leave it off. I wasn't quite sure what flavor it would lend to the casserole. it was interesting and the entire dish dissapeared, so I'd say it was tasty. Im not sure I would include it next time.
This recipe was quite like a bread pudding almost. Easy to put together and NOBODY knew it was 'light' (Thats recipe success to me!). I will make this one again, but I will fiddle with it some (maybe add some sauteed veggies or some Rotel!).
Just wanted to review it (didn't see one already, sorry if I duplicated by accident!).
Amy
___________________________________
Breakfast Sausage Casserole
This satisfying recipe is perfect to make for weekend guests. Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning. Look for turkey sausage near other breakfast-style sausage in the frozen foods section.
Cooking spray
1 (16-ounce) package frozen turkey sausage, thawed (such as Louis Rich)
8 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes (about 8 cups)
2/3 cup (about 2 1/2 ounces) shredded sharp cheddar cheese
3 cups 1% low-fat milk, divided
1 cup egg substitute
1 tablespoon Dijon mustard
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring well to crumble.
Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese. Combine 2 1/2 cups milk, egg substitute, and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Uncover casserole. Combine remaining 1/2 cup milk and cream of mushroom soup, stirring with a whisk. Pour over bread mixture. Bake at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.
Yield: 8 servings
NUTRITION PER SERVING
CALORIES 321(30% from fat); FAT 10.8g (sat 5.3g,mono 2.5g,poly 1.1g); PROTEIN 22g; CHOLESTEROL 58mg; CALCIUM 238mg; SODIUM 968mg; FIBER 1.6g; IRON 2.8mg; CARBOHYDRATE 32.2g
Cooking Light, OCTOBER 2005