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Brisket with Root Vegetables

CategoryDifficultyBeginner

Percent Daily Values are based on a 2,000 calorie diet. Your daily value

Yields6 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins
Tomato
 1 1 large tomato
Sausage
 24 oz 24 oz reduced fat pork sausage
 2 ½ cups 2 ½ cups shredded cheddar cheese, divided
 10 ¾ oz 10 ¾ oz can cream of chicken soup
 8 oz 8 oz container light sour cream
 8 oz 8 oz container french onion dip
Dressing
 ¼ cup ¼ cup chopped red pepper
 30 oz 30 oz package frozen shredded hash brown potatoes, thawed
Preparation
1

Grab a big glass of beer first.

2

Preheat oven to 350 degrees.

3

n a large skillet, cook sausage over medium heat until no longer pink and drain on paper towels.

Make it
4

In a large bowl, combine 1¾ cups shredded cheddar cheese and the next seven ingredients.

5

Fold in the hash brown potatoes.

Cook It
6

Cover with foil and cook for 45 minutes.

7

Uncover and cook for an additional 15-20 minutes until heated through (I did 20).

Ingredients

Tomato
 1 1 large tomato
Sausage
 24 oz 24 oz reduced fat pork sausage
 2 ½ cups 2 ½ cups shredded cheddar cheese, divided
 10 ¾ oz 10 ¾ oz can cream of chicken soup
 8 oz 8 oz container light sour cream
 8 oz 8 oz container french onion dip
Dressing
 ¼ cup ¼ cup chopped red pepper
 30 oz 30 oz package frozen shredded hash brown potatoes, thawed

Directions

Preparation
1

Grab a big glass of beer first.

2

Preheat oven to 350 degrees.

3

n a large skillet, cook sausage over medium heat until no longer pink and drain on paper towels.

Make it
4

In a large bowl, combine 1¾ cups shredded cheddar cheese and the next seven ingredients.

5

Fold in the hash brown potatoes.

Cook It
6

Cover with foil and cook for 45 minutes.

7

Uncover and cook for an additional 15-20 minutes until heated through (I did 20).

Brisket with Root Vegetables
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