Healthy Cheesy Southwest Hashbrown Casserole
User Reviews
5
Healthy Cheesy Southwest Hashbrown Casserole
Description
The Healthy Cheesy Southwest Hashbrown Casserole combines cooked onions, red peppers, and garlic with wilted spinach and shredded hash browns, seasoned to taste. Turkey sausage crumbles and cottage cheese add protein and creaminess, while egg whites bind the mixture. The top is finished with a blend of mozzarella and cheddar cheeses, baked until golden and bubbly. This layered preparation results in a dish that is both rich in texture and balanced by the fresh vegetable components. The casserole can be sliced and served on its own, offering a substantial start to the day or a comforting brunch dish.
The savory combination of ingredients, including seasoned turkey sausage and mild cheeses, provide flavor without heaviness. A final topping of hot sauce can be added to introduce some heat. The casserole is baked covered initially to meld the ingredients and then uncovered to crisp the cheese topping. Resting before serving helps the ingredients settle for clean slices.
Make-ahead adjustments include substituting dairy-free ricotta and plant-based cheese for those avoiding dairy. Leftovers can be stored in an airtight container in the refrigerator for up to five days, suitable for reheating without loss of texture.
Ingredients
- 1 onion diced, small, 125g
- 1 red bell pepper diced, 150g
- 2 cloves garlic minced
- 3 cups spinach baby, 85g
- 4 cups hash browns shredded, 498g
- seasoned salt to taste
- black pepper to taste
- 2 cups turkey sausage cooked, crumbles, 228g
- 3/4 cup cottage cheese low-fat, 170g
- 2 cups egg whites, 480g
- 3/4 cup cheese I used a mixture of mozzarella and 2% cheddar, shredded, 84g
Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13” casserole dish with cooking spray.
- Spray a large skillet with cooking spray and set to medium-high heat. Add diced onions, peppers and garlic. Cook for 3-4 minutes, or until onions are translucent. Add the spinach and cook just until slightly wilted. Transfer veggies to a large bowl.
- Spray the same pan with cooking spray and add the hash browns to the skillet and cook for a few minutes. Season with salt and pepper to taste (I used 2 tsp seasoned salt and 1/4 tsp black pepper).
- To the large bowl with the veggies, add the hash browns, pre-cooked turkey sausage, and cottage cheese. Stir well until combined.
- Add the hash brown mixture to the casserole dish. Pour egg whites on top evenly. Top it off with the shredded cheddar and mozzarella cheese.
- Cover with aluminum foil. Bake for 30 minutes and then remove the foil and bake uncovered for about 15 minutes.
- Let cool for a few minutes before serving. Top with hot sauce, ketchup or mustard, if desired, and enjoy!
Notes
- To make a dairy-free version, substitute cottage cheese for dairy-free ricotta and use plant-based shredded cheese.
- Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1/6 of dish (313g) | |
| Calories | 266kcal | 13% |
| Carbohydrates | 22.1g | 7% |
| Protein | 25.2g | 50% |
| Fat | 8.5g | 13% |
| Saturated Fat | 3.5g | 18% |
| Fiber | 3.4g | 14% |
| Sugar | 4.3g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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