Spicy Texas Breakfast Casserole
This protein rich meal disappears quickly in the school cafeteria bringing good tomato flavor and lycopene to all the children.
- 1 pound medium egg noodles
- 3/4 pound mild ground pork sausage
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 1/4 cup egg substitute or 2 small eggs, slightly beaten
- 1 (14.5 ounce) can diced tomatoes
- 1/8 teaspoon pepper
- 1 teaspoon chili pepper
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 1/4 cups water
- 2 cups shredded Cheddar cheese (8 ounces)
Cook pasta according to package directions. Meanwhile, sauté sausage, onion, and bell pepper in large heavy skillet. With slotted spoon, remove mixture to 9 by 13 by 2-inch baking dish. Drain all but 2 tablespoons fat and scramble eggs in skillet; turn into baking dish with sausage. Add tomatoes, spices, and pasta to dish and stir. In small bowl, mix water and soup; pour over meat mixture. Sprinkle with cheese. Bake in preheated 350ºF oven for 20 minutes or until cheese is melted. Serve topped with salsa.
Nutrition facts per serving: 410 cal (43% cal. from fat), 19g total fat (9g sat fat, 6g mono, 3g poly), 90mg chol., 460mg sodium, 38g carbo., 2g fiber, 20g pro. Daily Value: 20% vit. A, 35% vit. C, 20% calcium, 20% iron, 9% potassium.
Adapted from the School Nutrition Association Recipe Database.