Texas Style Casserole

Tonight, we made some yummy Texas-Style Casserole. I'm not entirely sure what makes this Texas-Style, but it's very similar to a breakfast casserole we make out of our BHG cookbook. This recipe uses turkey sausage instead of ham, and it adds corn and peppers. The result is just as good.

Connor says: I will only eat the potato portion of this. Oh, Dad, I see you got yourself some bread and butter to go with it. I will freak the heck out until you give me your bread. No! I will not eat any more potatoes until you give me your bread!!!!! BREAD!!!!!!!!!

Makes 6 servings

Ingredients

• 1 spray(s) olive oil cooking spray
• 2 cup(s) frozen hash brown potatoes
• 1 cup(s) frozen corn kernels, thawed
• 1 cup(s) frozen pepper strips, thawed
• 8 oz uncooked turkey sausage(s), thinly sliced
• 1 cup(s) fat free skim milk
• 2 large egg(s)
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 3/4 cup(s) low fat shredded cheddar cheese

Instructions

• Preheat oven to 350°F. Coat a medium square or rectangular baking dish with cooking spray.
• Place potatoes and then vegetables in baking dish; top with sausage.
• In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.
• Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.