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1 1/2
pounds turkey breakfast sausage or turkey Italian sausage links (with casings removed)
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1
- 2
teaspoons cooking oil (optional)
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Nonstick cooking spray
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2 1/2
cups seasoned croutons
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2
cups shredded reduced-fat cheddar cheese
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2 1/2
cups fat-free milk
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1
cup refrigerated or thawed frozen egg product
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3/4
teaspoon dry mustard
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1
10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
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1/2
cup fat-free milk
1. In a large skillet, cook and stir sausage over medium heat until no pink remains; drain. (If necessary, add 1 or 2 teaspoons cooking oil to skillet to cook sausage.)
2. Meanwhile, lightly coat a 3-quart rectangular baking dish with cooking spray. Spread croutons evenly in bottom of prepared dish. Sprinkle half of the cheese over croutons. Top with sausage. In a large bowl, combine the 2-1/2 cups milk, the egg product, and the mustard. Pour over layers in baking dish. Stir together soup and the 1/2 cup milk. Spoon soup mixture evenly over mixture in baking dish. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.
3. Bake, uncovered, in a 325 degree F oven for 45 minutes. Sprinkle remaining cheese over casserole. Bake for 5 to 10 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 10 servings.
- Note Dietary exchanges:1 starch, 3-1/2 lean meat, 1/2 fat.
- Servings Per Recipe 10,
- Calories 305,
- Protein (gm) 27,
- Carbohydrate (gm) 14,
- Fat, total (gm) 15,
- Cholesterol (mg) 46,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 1019,
- Percent Daily Values are based on a 2,000 calorie diet
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