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Texas-Style Casserole


This potato-and-sausage casserole is an excellent make-ahead brunch recipe. Spice it up with low-fat Mexican cheese and hot-Italian sausage

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  • 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


Servings 6
Preparation time 12mins
Cooking time 57mins
Adapted from


Step 1

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.

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