Potato Brunch Casserole 3 Ww Points Food

POTATO BRUNCH CASSEROLE (3 WW POINTS)

Steps:

• Spray an 8x8 pan with cooking spray. Layer potatoes, smoked sausage, and cheese. Mix egg substitute and milk. Add salt and pepper to taste. Pour egg mixture over hash brown layers. Bake at 350 for 40 minutes.
• 9 servings, 3 POINTS each.

EASY AND DELICIOUS POTATO BRUNCH CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a large skillet cook the sausages, breaking into pieces with back of the spoon (about 5 minutes).
• Mix in flour, and cook for 1 minute.
• Add in milk or half and half and Parmesan cheese; and cook until the mixture starts to boil and thicken (about 4-5 minutes).
• Season with pepper to taste.
• Pour the shredded hash brown potatoes in the prepared baking dish and toss with salt and pepper (I use seasoning salt for this) then spread out potatoes in the bottom of the dish.
• Top with 1/3 of green onion, then 1-1/2 cups cheddar cheese, then 1/3 green onions, then sausage mixture, then top with remaining cheddar cheese.
• Bake for about 45 minutes, or until potatoes are tender.
• Sprinkle with remaining 1/3 green onions and serve.

BAKED POTATO BRUNCH CASSEROLE

Steps:

• Cook potatoes in skins until fork tender.
• Cool, peel if desired and slice into 1/2 inch slices.
• In a buttered 13x9-inch baking dish, alternate the sliced potatoes and the ham in layers.
• Sprinkle the cheese over this.
• Combine remaining ingredients and pour over the top of the cheese.
• At this point the casserole can be covered and refrigerated overnight.
• Bake uncovered at 375°F for 30-35 minutes, until a knife inserted in the middle comes out clean.
• Garnish with fresh parsley or chives.

APPLE PEAR CRISP (3 WW POINTS)

Steps:

• Preheat oven to 375 degrees.
• Prepare an 11 by 7 baking or casserole dish with a light coating of cooking spray.
• Squeeze the juice of a half lemon in to a large bowl and add water. This will help keep the peel fruit from browning while you are peeling and cutting.
• Peel and core the fruit. Slice into thinnish slices, suggestion is to cut the pears in eighths and the apples in tenths. As you are cutting place the fruit in the bowl of water and juice.
• Mix together the remaining ingredients for the fruit layer in a small bowl. Drain the fruit and pour in the prepared baking pan. Toss together with the sugar and spice mixture.
• In a medium bowl, combine the dry ingredients, flour through cinnamon.
• Cut the butter into small cubes or slices into the bowl and mix with a fork breaking up the butter into small mini pea sized bits. (I find it easiest to do this by hand.) At the end, you will have a very fine crumb.
• Add in the two tablespoons of pear puree and mix, the size of the crumbs will grow now with additional moisture.
• Sprinkle the crumb coating across the top of the apples and pears.
• Bake for 45 minutes until th fruit is bubbly and the top is crisped and browned. Actual cooking time will vary according to the thinness f the slices. Check about 5 minutes before the stated cooking time.
• Serve warm or cold.

BRUNCH POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.
• In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.
• Bake in a preheated oven for 50 minutes.