posted by RisaG 03-05-99 5:28 PM
* Exported from MasterCook *
Italian Sausage Bake
Recipe By : Italian So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 8 Preparation Time :0:14
Categories :
Amount Measure Ingredient -- Preparation Method
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1 lb Italian-style turkey sausage -- casings removed
3/4 cup onion -- chopped
2 10 oz cans fat free condensed cream of mushroom soup -- like Healthy Choice
2 1/2 cups skim milk
1 tsp Italian seasoning
2 cups frozen hash browns with onions & peppers -- or plain
2 cups reduced fat Bisquick® -- or similar mix
2 tbsp dried parsley -- optional
MY ADDITIONS
1 tsp fresh rosemary -- chopped
1 tsp fresh thyme -- chopped
1 tsp fresh sage -- chopped
Preheat oven to 400°F. Lightly coat a 13x9 inch baking pan with cooking spray.
Brown the sausage and onions together in a nonstick skillet, stirring to break up lumps. Place in a colander and rinse off the fat with the hottest water available. Shake excess water off. Set aside.
In a mixing bowl, combine the soup with 1 cup of milk, the Italian seasoning, and the potatoes. Stir in the sausage
and onions. Mix well. Pour into the prepared baking dish.
In a separate mixing bowl, combine the biscuit mix with the remaining 1.5 cups of milk. Spread over the meat and potato mixture. Sprinkle with parsley if you wish. Bake uncovered for 25-30 minutes or until the crust is lightly browned.
Variation: Substitute 2-1/4 cups of mixed vegetables for the potatoes.