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Rachael Ray's 30-Minute Healthy Recipes

Sausage and Veggie Potato Casserole


* 7 potatoes, peeled and cut into small cubes
* 1/2 C green pepper, chopped small
* 1/2 C sweet red pepper, chopped small
* 1 onion, chopped small
* 1 garlic clove, minced
* 1/2 C frozen corn, thawed
* 1/2 lb. turkey sausage links, cut into small pieces
* 2 tbsp olive oil
* 1/4 tsp black pepper


1. Place the potatoes into a saucepan and cover completely with water, place over high heat and bring the water to a brisk boil; reduce the heat immediately to medium-low and GENTLY boil the potatoes for 8 to 10 minutes or until just beginning to soften; drain the potatoes well.
2. Spray a skillet with cooking spray or lightly oil skillet with cooking oil.
3. Place the green peppers, red peppers, onions, garlic, and corn into the skillet and cook, stirring for 5 minutes or until just tender.
4. Stir the sausage into the mixture and cook for 5 minutes or until heated through.
5. Add the cooked potatoes, oil, and black pepper and stir to combine.
6. Spoon the mixture into an ungreased 9x13 inch baking dish.
7. Bake in a preheated 350 degree oven for 35 to 40 minutes or until the edges are turning brown.

Makes about 10 to 12 servings


This recipe will feed a pretty good sized crowd for breakfast, especially when served with a fried egg and a piece of toast. It even makes a nice brunch or lunch dish all on its own.

If you're feeding a smaller group, go ahead and cook the whole batch... it makes good leftovers. Just package leftovers tightly in individual freezer containers. Thaw when needed and either reheat in the oven at a low temperature, or in a skillet over low heat, or for a minute in the microwave.

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