Go Back
+ servings
Print Recipe
4 from 1 vote
SkinnyMS

Poblano and Turkey Sausage Casserole

Here is a nutritious and delicious casserole with unique flavors everyone is sure to enjoy.
Course: Dinner
Cuisine: American
Keyword: Gluten-Free, Low-Carb
Servings: 8 people
Calories: 306kcal
Author: Chef Nichole

Ingredients

For the Casserole

  • 2 poblano peppers cut in half lengthwise, seeds removed
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey sausage our recipe for sausage
  • 1/4 cup yellow onion diced
  • 5 egg whites
  • 4 eggs
  • 1/2 cup skim milk
  • 1/4 cup Greek yogurt plain
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup cheddar cheese low-fat, shredded
  • 4 cups hash browns shredded

For the Tomato Avocado Topping

  • 1 avocado peeled, pitted and diced
  • 1 cup tomatoes diced
  • 1/4 cup green onions diced
  • 1/4 teaspoon kosher salt

Instructions

For the Casserole

  • Preheat oven to high broil.
  • Coat each pepper half with olive oil and place on a cookie sheet, skin side up. Place under the broiler for 10 to 15 minutes or until peppers are charred. Remove from oven, using tongs quickly place charred peppers in a small bowl, tightly cover with plastic wrap and set aside.
  • Reduce preheated oven temperature to 350 degrees and lightly spray a 9x13-inch casserole dish with non-stick spray.
  • In a medium skillet, cook turkey sausage breaking up into pieces as it cooks. When the sausage is about half cooked, add the onion and continue to cook until the onion is translucent and no pink remains in sausage. Remove from stove, drain any excess fat, and allow to cool.
  • While the sausage is cooling, remove peppers from bowl and scrape off the charred skin. Dice the pepper flesh into small cubes and stir into the sausage and onion mix.
  • In a large bowl whisk together egg whites, eggs, milk, yogurt, salt, and pepper. Whisk until little to no yogurt clumps remain. Add sausage, pepper, and onion mix, cheese, and hash browns. Mix well and hash browns are completely coated in egg mix.
  • Pour into a casserole dish, cover with foil and bake for about 1 hour. Uncover and bake for an additional 10 to 15 minutes or until top begins to brown. Allow casserole to sit for 10 minutes before slicing and serving. Top with tomato avocado topping.

For the Tomato Avocado Topping

  • Lightly mash the avocado. Add remaining ingredients and mix will. Serve on top of Roasted Poblano and Sausage Casserole.

Nutrition

Serving: 1cup | Calories: 306kcal | Carbohydrates: 19g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 137mg | Sodium: 506mg | Fiber: 4g | Sugar: 3g |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9