Stove Top Vegetable Casserole With Chicken Sausage

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"This is out of a clean eating magazine...it show per serving: cals 251, fat 10g, carbs 30g, fiber 5g, sugar 6g, protein 16g, sodium 437mg, cholesterol 45mg. It's made in one skillet for easy clean up."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (303.3 g)
  • Calories 225.9
  • Total Fat - 7.3 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 110 mg
  • Sodium - 246 mg
  • Total Carbohydrate - 26.1 g
  • Dietary Fiber - 4.3 g
  • Sugars - 6.6 g
  • Protein - 14.6 g
  • Calcium - 182.7 mg
  • Iron - 2.2 mg
  • Vitamin C - 44.4 mg
  • Thiamin - 0.2 mg

Step 1

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

Step 2

Wipe out skillet and heat on medium-high. Add panko and toast, stirring frequently, until beginning to lightly brown, 1 to 2 minutes. Transfer to a plate and set aside.

Step 3

In skillet, heat 1 teaspoon oil. Add sausage and cook, stirring, until browned 4 minutes. Transfer to a small bowl and set aside.

Step 4

In skillet, heat remaining 2 teaspoons oil. Add squash, onion and bell pepper and cook, stirring occasionally until beginning to brown, about 7 minutes. Add potatoes, sausage, thyme, 2 cups water and salt and cook until heated through, about 1 minute.

Step 5

Remove from heat and sprinkle with cheddar and panko. Cover and let stand for 10 minutes before serving.

Tips & Variations


No special items needed.

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