Healthy Swap ALERT!
My husband grew up eating sausage and potato casserole all the time as a kid. He remembers it being something easy his Dad would whip up. After he made it a few times and I realized how simple and delicious it was, I knew I had to figure out a way to just make it a little bit healthier. I actually don’t know where the original recipe is from, but it is something like this: https://www.tasteofhome.com/recipes/potato-sausage-casserole/
Swap white potatoes for sweet potatoes (lower on the glycemic index) and regular sausage for turkey sausage (less fat and calories) and BAM comfort food made healthy! Is this a super low-calorie, low-fat dish… of course not. BUT it is better than the original and can be a simple meal the whole family will love. Casseroles are also amazing for meal prep!
1 pkg (1.25 lbs.) Lean Turkey Sausage Links
3 cans (45oz) Yams (sweet potatoes)
1 can Cream of Celery Soup
½ cup 1% Milk
1.5 cups Shredded Cheddar Cheese
½ tsp Salt
¼ tsp Pepper
Preheat oven to 375 degrees F. Slice turkey sausage into ½ chunks. Brown in a frying pan with olive oil. It will likely crumble as you cook it. Put into a 9x13in casserole dish. Drain the sweet potatoes and pour over the sausage in the casserole dish. Combine ½ cup milk, cream of celery soup, salt and pepper. Pour evenly into the casserole dish. Top with cheddar cheese. Bake for 35-40 mins. Let stand for 10 mins before serving.
*depending on the size of your sweet potatoes you may have to chop them into smaller cubes. You want them to be evenly sized.
*There may be other forms of turkey sausage out there other than links-use whatever!