Cheesy Brunch Casserole

casserole1.jpg

Here’s another recipe from my Holiday Brunch, Cheesy Brunch Casserole, from the December 2002 issue of Cooking Light. I promise the next two recipes from the brunch are not from Cooking Light! I’ve made this a few times before and it’s always been a hit. In fact, some of the family members coming to the Brunch requested it. I doubled it this time because of the large amount of guests we were having and I think it may have come out a little too dense. It’s a very tasty casserole, but I think you have to be a fan of stuffing in general to like this. Some of the not-so-positive reviews over at Cooking Light admitted to not being stuffing fans. Some changes I made to this recipe for the brunch was actually using real eggs and real cheddar. So it wasn’t exactly “light” at all. But still very tasty! You could also use pork sausage instead of turkey.*Pics on Cooking Light look much better.

Overall rating – 4 stars

 Cheesy Brunch Casserole


Because herb-seasoned stuffing mix is the base of this casserole, you have to add only a touch of seasoning. If you’d prefer a bit of heat, substitute hot turkey Italian sausage.


1 pound turkey Italian sausage
5 cups herb-seasoned stuffing mix (such as Pepperidge Farm)
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons butter, melted
1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 cups 2% reduced-fat milk
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
2 (8-ounce) cartons egg substitute
Preheat oven to 325°. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain. Place sausage in a large bowl; add stuffing mix, tossing to combine.Place stuffing mixture in a 13 x 9-inch baking dish coated with cooking spray. Drizzle stuffing mixture with broth and butter; sprinkle with cheese. Combine milk and remaining ingredients, stirring with a whisk; pour milk mixture over stuffing mixture.Bake at 325° for 40 minutes or until set. Let casserole stand 5 minutes before serving.

Yield:  9 servingsCALORIES 298 (29% from fat); FAT 9.6g (sat 4g,mono 3.6g,poly 1.3g); PROTEIN 19.8g; CHOLESTEROL 50mg; CALCIUM 284mg; SODIUM 986mg; FIBER 2.9g; IRON 2.8mg; CARBOHYDRATE 31.5g Cooking Light, DECEMBER 2002

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5 Comments »

  1. Looks yummy! I’ve made a similar brunch casserole (strata) using Swiss and breakfast sausage. It was a family favorite on Christmas morning and my mom always saves me a piece since my mother-in-law isn’t a fan of sausage.

  2. foodiedani said

    Hey Home Cook!

    Breakfast casseroles rock!

    Dani

  3. Clumsy said

    Wow, this sounds fantastic—I love breakfast casseroles. And good for you for using the *real* stuff!

  4. foodiedani said

    Hi Clumsy Cook!

    Definitely one of my fav breakfast casseroles. And I think the real stuff makes it soooo good!!!

    Dani

  5. […] Leeks, Peas and Goat Cheese from Albion Cooks, Cabbage Stew with Beef from almost turkish recipes, Cheesy Brunch Casserole from The Average Cook, Ham, Roast Pork, Bacon and White Cheddar Panini from The Bacon Show, Cream […]

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