Stove top veggie casserole with chicken sausage

By á-9348

WW points

Ingredients

• 12 oz yukon gold potatoes, scrubbed well and diced
• 1/3 c. whole-wheat panko crumbs
• 3 tsp olive oil, divided
• 2 3-oz sweet italian chicken sausages, casings removed, cut into 1/2 in cubes
• 1 yellow squash, cut into 1/2 in pieces
• 1.5 c diced yellow onion
• 1 c diced green pepper
• 1/8 tsp sea salt
• 1/5 tsp fresh thyme leaves
• 2 oz shredded low fat cheddar cheese

Details

Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

1. In a large nonstick skillet, bring 2 cups of water to boil. Add potatoes, reduce heat to a simmer and cover. Cook for 5 minutes, until potatoes are tender. Drain and set aside.

2. Wipe out skillet and head on med-high. Add panko and toast, stirring frequently, until beginning to lightly brown, 1-2 minutes. Transfer to a plate and set aside. In skillet, heat 1 tsp oil. Add sausage and cook, stirring, until browned, 4 minutes. Transfer to a bowl and set aside.

3. In skillet, heat remaining 2 tsp oil. Add squash, onion, and pepper adn cook, stirring occasionally, until beginning to brown, about 7 min. Add potatoes, sausage, thyme and 2 cups water and salt and cook until heated through, about 1 minute. Remove from heat and sprinkle with cheddar and panko. Cover and let stand for 10 minutes before serving.