12 ounces bulk turkey sausage (not slices)
1 red bell pepper, chopped
1-1/2 cups 1% milk, divided
3-1/2 tsp cornstarch
1 pound frozen shredded potatoes, OR 2 cups shredded potatoes
1/2 cup chopped fresh chives
3/4 cup (3 ounces) reduced-fat shredded Cheddar cheese
Preheat the oven to 350°.
Coat an 8-inch x 8-inch square baking dish with nonstick spray.
Coat a large nonstick skillet with nonstick spray and warm
over medium-high heat. Add the sausage and cook, stirring to break it up,
until crumbly and no longer pink. Stir in the pepper and cook for 2 minutes.
Add all but 2 Tablespoons of the milk.
In a cup, dissolve the cornstarch in the remaining 2
Tablespoons milk. Add to the sausage mixture and cook, stirring for 2 minutes,
or until bubbly.
Arrange the potatoes in a single layer in the prepared
baking dish. Top with 1/4 cup of the chives and 1/2 cup of the cheese.
Spread the sausage mixture over the potatoes and top with the remaining 1/4
cup cheese. Bake for 45 minutes, or until the potatoes are tender.
Sprinkle with the remaining 1/4 cup chives and serve. Makes 6 Servings.
Note: Not for those on
sodium-restricted meal plans.