Mix two great morning dishes into one sausage hash brown casserole! Green peppers and cheese add variety to your Peppers and Sausage Hash Brown Casserole.
What You Need
Original recipe yields 20 servings
1/2 lb. breakfast pork sausage
1 onion, chopped
1 cup chopped green pepper s
1 pkg. (32 oz.) ORE-IDA Potatoes O’Brien, thawed
1 can (10-3/4 oz.) condensed cream of potato soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Pepper Jack Cheese, divided
Add To Shopping List
Let's Make It
Heat oven to 375ºF.
Crumble sausage into large skillet sprayed with cooking spray. Add onions and peppers; cook on medium heat 8 to 10 min. or until sausage is done and vegetables are tender, stirring occasionally. Drain; spoon into large bowl.
Add potatoes, soup, sour cream and 1 cup cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.
Bake 40 to 45 min. or until heated through.
Save 30 calories and 3g of total fat, including 2g of sat fat, per serving by preparing with reduced-fat breakfast pork sausage, reduced-fat reduced-sodium condensed cream of cheddar cheese soup, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
Melt 2 Tbsp. butter; mix with 30 crushed round butter crackers. Sprinkle over casserole before baking as directed.
Prepare using chopped red peppers.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.