Potato Sausage Casserole Recipe from tastes of home
* 6 Servings
* Prep: 20 min. Bake: 65 min.
Ingredients
* 1 pound bulk pork sausage
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 3/4 cup milk
* 1/2 cup chopped onion
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 cups sliced peeled potatoes
* 2 cups (8 ounces) shredded cheddar cheese
* Minced fresh parsley, optional
Directions
* In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine the soup, milk, onion, salt and pepper.
* In a greased 2-qt. baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
* Cover and bake at 350° for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered, for 2-3 minutes or until the cheese is melted. Garnish with parsley if desired. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.
Sunday, November 15, 2009
Creamy Potato and Sausage Casserole
Creamy Potato and Sausage Casserole
Many casserole recipes make large quantities, but here’s one that’s just right for two. It’s easily doubled if you prefer.
Prep Time: 30 Min makes: 2 servings
INGREDIENTS
4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk
1 (10 3/4-oz.) can condensed 98% fat-free cream of mushroom soup
1 1/2 cups frozen potatoes O´Brien with onions and peppers
2 tablespoons Progresso® Plain Bread Crumbs
1 teaspoon margarine or butter, melted
DIRECTIONS
1. Heat oven to 375°F. Spray two 2 to 2 1/2-cup individual casseroles with nonstick cooking spray. In small nonstick skillet, cook sausage over medium-high heat until no longer pink, breaking apart sausage with spoon. Drain.
2. Stir in peas and carrots, milk and soup. Layer half of potatoes and half of sausage mixture in each sprayed casserole.
3. In small bowl, combine bread crumbs and margarine; mix well. Sprinkle evenly over casseroles.
4. Bake at 375°F. for 15 to 20 minutes or until bubbly and lightly browned.
Many casserole recipes make large quantities, but here’s one that’s just right for two. It’s easily doubled if you prefer.
Prep Time: 30 Min makes: 2 servings
INGREDIENTS
4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk
1 (10 3/4-oz.) can condensed 98% fat-free cream of mushroom soup
1 1/2 cups frozen potatoes O´Brien with onions and peppers
2 tablespoons Progresso® Plain Bread Crumbs
1 teaspoon margarine or butter, melted
DIRECTIONS
1. Heat oven to 375°F. Spray two 2 to 2 1/2-cup individual casseroles with nonstick cooking spray. In small nonstick skillet, cook sausage over medium-high heat until no longer pink, breaking apart sausage with spoon. Drain.
2. Stir in peas and carrots, milk and soup. Layer half of potatoes and half of sausage mixture in each sprayed casserole.
3. In small bowl, combine bread crumbs and margarine; mix well. Sprinkle evenly over casseroles.
4. Bake at 375°F. for 15 to 20 minutes or until bubbly and lightly browned.
kraft sausage potatoe casserole
rep Time:
20 min
Total Time:
1 hr 5 min
Makes:
16 servings, 3/4 cup each
What You Need
1 cup MIRACLE WHIP Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 medium onion, chopped (about 1 cup)
1/2 tsp. seasoned salt
1 bag (1 lb. 14 oz.) frozen shredded hash browns
1 lb. smoked sausage, cut into 1/4-inch-thick slices
Make It
PREHEAT oven to 400°F. Mix dressing, sour cream, onions and salt in large bowl. Add potatoes and sausage; mix lightly.
SPOON into 13x9-inch baking dish sprayed lightly with cooking spray; cover with foil.
BAKE 40 to 45 min. or until heated through.
Kraft Kitchens Tips
Healthy Living note:
Save 80 calories and 10 grams of fat per serving, by preparing as directed using MIRACLE WHIP Light Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and smoked turkey sausage.
Nutritional Information
Calories 210 Total fat 15 g, Saturated fat 5 g
Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 14 g
Dietary fiber 1 g, Sugars 3 g, Protein 5 g
Vitamin A 2 %DV Vitamin C 8 %DV
Calcium 2 %DV Iron 4 %DV
20 min
Total Time:
1 hr 5 min
Makes:
16 servings, 3/4 cup each
What You Need
1 cup MIRACLE WHIP Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 medium onion, chopped (about 1 cup)
1/2 tsp. seasoned salt
1 bag (1 lb. 14 oz.) frozen shredded hash browns
1 lb. smoked sausage, cut into 1/4-inch-thick slices
Make It
PREHEAT oven to 400°F. Mix dressing, sour cream, onions and salt in large bowl. Add potatoes and sausage; mix lightly.
SPOON into 13x9-inch baking dish sprayed lightly with cooking spray; cover with foil.
BAKE 40 to 45 min. or until heated through.
Kraft Kitchens Tips
Healthy Living note:
Save 80 calories and 10 grams of fat per serving, by preparing as directed using MIRACLE WHIP Light Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and smoked turkey sausage.
Nutritional Information
Calories 210 Total fat 15 g, Saturated fat 5 g
Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 14 g
Dietary fiber 1 g, Sugars 3 g, Protein 5 g
Vitamin A 2 %DV Vitamin C 8 %DV
Calcium 2 %DV Iron 4 %DV
Red Velvet Cupcakes
McCormick Red Velvet Cupcakes (taken from family circle magazine nov 09)
2 1/2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp slat
1 cup butter, softened
2 cups sugar
4 eggs
1cup sour cream
1/2 cup milk
1 bottle (1 ounce) Red Food Color
2 tsp pure vanilla extract
vanilla cream cheese frosting (directions to follow)
Mix flour ,cocoa, baking soda, and salt.set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs., 1 at a time. Mix sour cream , milk food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. BAKE in preheated oven 350 degrees for 20-25 minutes. Cool in pans 5 minutes. Remove from pans ; cool completely. spread with frosting... makes 30 cupcakes
Vanilla Cream Cheese Frosting
Beat 1 package (8ounce) softened cream cheese, 4 tbsp softened butter, 2 tbsp sour cream and 2 tsp pure vanilla extract in large bowl until light and fluffy. Gradually beat in 1 box(16 ounces) confectioners' sugar on medium speed until smooth.
2 1/2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp slat
1 cup butter, softened
2 cups sugar
4 eggs
1cup sour cream
1/2 cup milk
1 bottle (1 ounce) Red Food Color
2 tsp pure vanilla extract
vanilla cream cheese frosting (directions to follow)
Mix flour ,cocoa, baking soda, and salt.set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs., 1 at a time. Mix sour cream , milk food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. BAKE in preheated oven 350 degrees for 20-25 minutes. Cool in pans 5 minutes. Remove from pans ; cool completely. spread with frosting... makes 30 cupcakes
Vanilla Cream Cheese Frosting
Beat 1 package (8ounce) softened cream cheese, 4 tbsp softened butter, 2 tbsp sour cream and 2 tsp pure vanilla extract in large bowl until light and fluffy. Gradually beat in 1 box(16 ounces) confectioners' sugar on medium speed until smooth.
Cheesy pepperoni strata
cheesy pepperoni strata- family circle nov 09
makes 8 servings prep 15minutes refrigertate 3-4hours bake at 375 degrees for 40 minutes
6eggs
1-3/4 cups milk
1/4 teaspoon garlic salt
1 loaf crusty Italian bread (12 ounces)
cut into 1/2 inch thick slices
6 ounces sliced pepperoni , chopped
1 package (10 ounces) frozen chopped spinach - thawed
2 cups shredded cheddar cheese
instructions:
in a large bowl , whisk eggs, milk, and garlic salt.set aside.. Coat a 13x9x2 inch baking dish with nonstick cooking spray. set aside.
Arrange half the bread slices in bottom of prepared baking dish. Scatter half the pepperoni , spinach and cheese over the bread, repeat layers. Pour the egg mixture evenly over the top. Cover and refrigerate for 3-4 hours.
heat oven to 375 degress, cover baking dish with foil . Bake at 3755 for 15 minutes.
Uncover , bake 25 minutes or until bubbly and lightly browned. cool slightly before serving
Per sercing: 430 calories, 25g fat(13g sat.) 22g protien, 26g carbohydrates 2g fiber 927 mg sodium, 220mg cholesterl
makes 8 servings prep 15minutes refrigertate 3-4hours bake at 375 degrees for 40 minutes
6eggs
1-3/4 cups milk
1/4 teaspoon garlic salt
1 loaf crusty Italian bread (12 ounces)
cut into 1/2 inch thick slices
6 ounces sliced pepperoni , chopped
1 package (10 ounces) frozen chopped spinach - thawed
2 cups shredded cheddar cheese
instructions:
in a large bowl , whisk eggs, milk, and garlic salt.set aside.. Coat a 13x9x2 inch baking dish with nonstick cooking spray. set aside.
Arrange half the bread slices in bottom of prepared baking dish. Scatter half the pepperoni , spinach and cheese over the bread, repeat layers. Pour the egg mixture evenly over the top. Cover and refrigerate for 3-4 hours.
heat oven to 375 degress, cover baking dish with foil . Bake at 3755 for 15 minutes.
Uncover , bake 25 minutes or until bubbly and lightly browned. cool slightly before serving
Per sercing: 430 calories, 25g fat(13g sat.) 22g protien, 26g carbohydrates 2g fiber 927 mg sodium, 220mg cholesterl
Chicken roll ups
Chicken roll-ups family circle Nov ,09
1/4 cup all purpose flour
3/4 cup plain bread crumbs
2 eggs
4 ounces smoked mozzarella , cut into 6 pieces about 2 inches long
6 boneless , skinless, thin-sliced chicken breasts (about 4 ounces each), pounded out to 1/4 inch thickness
3/4 cup (1-1/2 sticks) unsalted butter
1 teaspoon dried parsley
3/4 teaspoon dried thyme
1/4 plus 1/8 teaspoon salt
1/2 cup dry white wine
3/4 pound dried angel hair pasta
1/4 cup grated Parmesan cheese
INSTRUCTIONS
Heat oven to 350 degrees. Coat a 13x9x2 inch baking dish with nonstick cooking spray.
Place flour and bread crumbs in separate shallow plates. Beat eggs in a medium size bowl.
Place a piece of mozzarella on one short end of each chicken breast and roll up tightly . tuck loose ends in .
Coat each chicken roll with flour, dip in egg and roll in the bread crumbs. Place seam-side down in prepared dish.
Melt butter in a small saucepan and stir in parsley , thyume and 1/4 teaspoon salt. pour mix over the chicken rolls.
Bake @350 for 15 minutes. Pour wine over the chicken and bake for an additional 25 minutes.
meanwhile, prepare angel hair pasta following package directions. drain and place in large serving bowl.
Remove chicken from baking dish and place on serving platter. Season with remaining 1/8 teaspoon salt . Pour butter and wine mixture from baking dish over pasta and toss with Parmesan cheese. serve immediately
NOTE: we don't use salt at all in this house.. I eliminated that and did use salted butter. It was fine! but ...if you have to have salt then follow the directions ;)
per serving 697 calories, 33g fats (19g sat) 43g protein 54g carbohydrate 3g fiber
559 mg sodium 195mg cholesterol
1/4 cup all purpose flour
3/4 cup plain bread crumbs
2 eggs
4 ounces smoked mozzarella , cut into 6 pieces about 2 inches long
6 boneless , skinless, thin-sliced chicken breasts (about 4 ounces each), pounded out to 1/4 inch thickness
3/4 cup (1-1/2 sticks) unsalted butter
1 teaspoon dried parsley
3/4 teaspoon dried thyme
1/4 plus 1/8 teaspoon salt
1/2 cup dry white wine
3/4 pound dried angel hair pasta
1/4 cup grated Parmesan cheese
INSTRUCTIONS
Heat oven to 350 degrees. Coat a 13x9x2 inch baking dish with nonstick cooking spray.
Place flour and bread crumbs in separate shallow plates. Beat eggs in a medium size bowl.
Place a piece of mozzarella on one short end of each chicken breast and roll up tightly . tuck loose ends in .
Coat each chicken roll with flour, dip in egg and roll in the bread crumbs. Place seam-side down in prepared dish.
Melt butter in a small saucepan and stir in parsley , thyume and 1/4 teaspoon salt. pour mix over the chicken rolls.
Bake @350 for 15 minutes. Pour wine over the chicken and bake for an additional 25 minutes.
meanwhile, prepare angel hair pasta following package directions. drain and place in large serving bowl.
Remove chicken from baking dish and place on serving platter. Season with remaining 1/8 teaspoon salt . Pour butter and wine mixture from baking dish over pasta and toss with Parmesan cheese. serve immediately
NOTE: we don't use salt at all in this house.. I eliminated that and did use salted butter. It was fine! but ...if you have to have salt then follow the directions ;)
per serving 697 calories, 33g fats (19g sat) 43g protein 54g carbohydrate 3g fiber
559 mg sodium 195mg cholesterol
Swiss & Gouda fondue
Swiss & Gouda Fondue- nov'09 family circle
Makes 31/2 cups , prep 10 minutes, cook 2 minutes
1~1/2 cup dry white wine
1 tablespoon fresh lemon juice
3/4 pound Jarlsberg cheese, shredded
1/2 pound Gouda ,shredded
2 tablespoons cornstarch
1/4 teaspoon garlic powder
pinch of ground nutmeg
pinch of cayenne pepper
serve fondue with cored and sliced apples, crackers, or bread toasts
DIRECTIONS:
place wine and lemon juice in a medium=size non aluminum sauce pan over medium heat. bring to a simmer.
in a large bow, toss together the shredded cheeses and cornstarch. Add cheese to wine mixture , one handful at a time, stirring with a wooden spoon until melted. stir in garlic powder, nutmeg, and cayenne. simmer over medium heat for 2 minutes, stirring frequently, until smooth and thickened. serve warm with your choice of items to dip
Makes 31/2 cups , prep 10 minutes, cook 2 minutes
1~1/2 cup dry white wine
1 tablespoon fresh lemon juice
3/4 pound Jarlsberg cheese, shredded
1/2 pound Gouda ,shredded
2 tablespoons cornstarch
1/4 teaspoon garlic powder
pinch of ground nutmeg
pinch of cayenne pepper
serve fondue with cored and sliced apples, crackers, or bread toasts
DIRECTIONS:
place wine and lemon juice in a medium=size non aluminum sauce pan over medium heat. bring to a simmer.
in a large bow, toss together the shredded cheeses and cornstarch. Add cheese to wine mixture , one handful at a time, stirring with a wooden spoon until melted. stir in garlic powder, nutmeg, and cayenne. simmer over medium heat for 2 minutes, stirring frequently, until smooth and thickened. serve warm with your choice of items to dip
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