Hot Turkey Sausage Links Casserole Recipes

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HOT TURKEY SAUSAGE LINKS CASSEROLE



Hot Turkey Sausage Links Casserole image

Potatoes, hot turkey sausage and carrots equal a family pleasing concoction. It's spicy, flavorful, and simple to put together. My two sons and husband all liked this meal, which is a real accomplishment in and of itself! If spicy is not your thing, feel free to use mild or sweet sausage links in its place. *Picture is of dish before being placed into oven*

Provided by Miss Tinkerbell

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon chopped fresh parsley
4 potatoes, cooked and cubed
1 (20 ounce) package spicy smoked pork sausage links
1 tablespoon chopped fresh cilantro
2 whole carrots, sliced
1 dash salt and pepper, to taste

Steps:

  • Preheat oven to 350*F (175*C).
  • Grease the bottom of an 8X8X2inch baking dish with 1 TBS olive oil.
  • On this layer the cubed cooked potatoes and sliced cooked carrots.
  • Evenly distribute the sliced hot links.
  • Top with parsley and cilantro.
  • Drizzle with 1 tbsp of olive oil.
  • Place in the pre-heated oven for 45 minutes.
  • Serves 4.

Nutrition Facts : Calories 667.5, Fat 44.6, SaturatedFat 13.5, Cholesterol 102.1, Sodium 936.2, Carbohydrate 40.2, Fiber 5.6, Sugar 3.1, Protein 26

TURKEY SAUSAGE CASSEROLE



Turkey Sausage Casserole image

This is a much-requested dish with my family. The blend of two kinds of meat with pasta and mushrooms is just fantastic.-Nancy Arnold, Johnson City, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup finely chopped onion
2 teaspoons butter, divided
1 pound low-fat smoked turkey sausage, cut into 1/4-inch slices
1 package (10 ounces) spiral noodles, cooked and drained
1/2 pound fresh mushrooms, sliced
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup fat-free evaporated milk
1/2 cup crushed reduced-fat butter-flavored crackers

Steps:

  • In a skillet, saute onion in 1 teaspoon butter until tender. Add sausage, noodles, mushrooms, soups and milk; mix well. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cracker crumbs; dot with remaining butter. , Bake, uncovered, at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 320 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 1018mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

HOT ITALIAN SAUSAGE CASSEROLE



Hot Italian Sausage Casserole image

This recipe was created for RSC 16. I hope that you will enjoy this casserole, it is worth the extra effort.

Provided by Baby Kato

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17

2 cups fingerling potatoes, partially boiled, skins on, coarsely chopped
1 large pepper, sweet, yellow, coarsely chopped
1 cup cherry tomatoes, halved
1/2 cup portabella mushroom, diced
1 sweet onion, medium, sweet, coarsely chopped
1 shallot, finely chopped 2 - 3 garlic cloves, chopped
1 lb hot Italian sausage, thinly sliced
1/2 teaspoon sea salt, freshly ground
1/2 teaspoon black pepper, freshly ground
1 cup swiss cheese, shredded
1/2 cup cheddar cheese, shredded
1 cup sour cream
1/4 cup wine, white
1/4 cup butter, melted
2 tablespoons basil, fresh, finely sliced
1/2 teaspoon oregano, fresh, finely chopped
1/2 cup parmesan cheese, shredded

Steps:

  • Preheat the oven to 350 degrees F. Lightly spray a 13 x 9 inch baking pan with a non-stick cooking spray. Boil potatoes in salted water for 10 minutes drain, cool and chop. Chop, slice, dice or shred the remaining ingredients. Put the first eight ingredients into a large bowl and mix well. Season with freshly ground sea salt and black pepper. Next mix in the shredded Swiss and Cheddar Cheese. In a small bowl mix the sour cream, wine, butter, basil and oregano together, mixing well. Pour over the vegetable and sausage mixture. Spread the mixture evenly into the prepared pan and sprinkle the parmesan cheese on top. Bake 40 - 50 minutes or until lightly browned, then remove from oven and let stand 5 minutes before serving.

Nutrition Facts : Calories 853.6, Fat 69.8, SaturatedFat 34.8, Cholesterol 175.8, Sodium 2144, Carbohydrate 14.6, Fiber 1.3, Sugar 6.1, Protein 39.7

HOT SAUSAGE LINKS AND BEANS CASSEROLE



Hot Sausage Links and Beans Casserole image

Potatoes, beans, sausage and cheese...this is definitely 'stick to your ribs' fare. It's savory, spicy and slightly sweet all at the same time!

Provided by Teri Denlinger

Categories     Pork Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
2 cloves garlic, minced
1 cup sliced onion
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
¼ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
4 potatoes, peeled and cubed
½ pound spicy pork sausage links, sliced
½ cup packed brown sugar
2 cups baked beans
¼ cup barbecue sauce
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat one tablespoon olive oil in a skillet over medium heat. Add the garlic, and cook for 30 seconds. Stir in the onion, oregano, parsley, salt, and pepper. Cook for 1 minute, and remove from heat.
  • Spread 1 tablespoon olive oil over the bottom of an 8x8 inch glass baking dish. Layer the sliced, cooked potatoes in the dish. Top the potatoes with the onion mixture. Arrange sliced sausage over onions. In a small bowl, stir together the brown sugar, baked beans, and barbecue sauce. Pour evenly over the sausage. Top with shredded Cheddar cheese.
  • Bake in preheated oven for 45 minutes. Serve!

Nutrition Facts : Calories 490.9 calories, Carbohydrate 67.8 g, Cholesterol 47.4 mg, Fat 18.3 g, Fiber 7.3 g, Protein 17.7 g, SaturatedFat 6.6 g, Sodium 828.1 mg, Sugar 29.6 g

TURKEY SAUSAGE, PEPPER AND ONION SKILLET



Turkey Sausage, Pepper and Onion Skillet image

Meet weeknight cooking at its best! Combining a few flavorful ingredients (Italian sausage, onions, garlic) with pantry staples (Muir Glen™ crushed tomatoes, Italian seasoning) and utilizing a simple cooking technique (grab that skillet), this recipe builds flavor with every step. Here's what we mean: Onions and peppers are sautéed in the drippings left behind from cooking the sausage. Aromatic garlic and Italian seasoning get added toward the end, so they have time to bloom (open up) without getting overcooked. Acidic tomatoes help release any flavor stuck to the bottom of the pan after the other ingredients have been cooked, to the benefit of the entire dish (and the dishwasher!). So the end result is a single-dish dinner alive with richly spiced sausage, silky cooked vegetables and swimming in a tomatoey pan sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

2 teaspoons olive oil
1 lb Italian turkey sausage links, cut into 1-inch slices
1 1/2 cups sliced onions
2 medium red, yellow or green bell peppers, cut into strips (about 2 cups)
2 teaspoons finely chopped garlic
1/2 teaspoon Italian seasoning
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage; cook 8 to 10 minutes or until no longer pink and completely cooked (at least 165°F). Using slotted spoon, transfer to plate, and keep warm.
  • Reduce heat to medium; add onions and peppers to drippings. Cook 8 to 10 minutes, stirring occasionally, until tender. Stir in garlic and seasoning; cook 30 to 60 seconds or until garlic is fragrant.
  • Stir in tomatoes and sausage; heat to simmering, stirring occasionally. Reduce heat; cook uncovered 8 to 10 minutes or until completely heated through.
  • Garnish with fresh basil and Parmesan cheese.

Nutrition Facts : Calories 290, Carbohydrate 15 g, Cholesterol 85 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 770 mg, Sugar 8 g, TransFat 0 g

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