Sausage, Cherry Tomato, and Hash Brown Casserole

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 20  cherry tomatoes halved
• 0.5 cup less-sodium chicken broth fat-free
• 0.5 cup basil fresh thinly sliced
• 2  garlic cloves minced
• 7 cups hash brown potatoes shredded frozen thawed
• 1 cup onion chopped
• 2 tablespoons parmesan cheese fresh grated
• 4 ounces part-skim mozzarella cheese shredded
• 8 ounces 0%-less-fat pork sausage 
• 0.3 teaspoon salt 
• 1 tablespoon tomato paste 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Combine first 3 ingredients in a large skillet over medium heat; cook 8 minutes or until browned, stirring to crumble sausage. Stir in 1/2 cup water, tomato paste, salt, and 1/4 teaspoon black pepper. Spoon mixture into a large bowl.
3. Add potatoes and mozzarella; toss well. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Set aside. Wipe pan dry with a paper towel.
4. Place pan over medium-high heat. Lightly coat pan with cooking spray.
5. Add tomatoes to pan; cook 3 minutes or just until heated. Arrange tomatoes in an even layer over potato mixture.
6. Drizzle with broth; sprinkle with remaining 1/2 teaspoon pepper. Cover and bake at 350 for 30 minutes. Uncover; sprinkle evenly with basil and Parmesan.
7. Bake an additional 15 minutes or until lightly browned.