Sausage Spinach Casserole Food

SAUSAGE SPINACH BAKE

Steps:

• Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet. Add onions; cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 11x7-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture., Bake at 400° until a thermometer reads 160°, 35-40 minutes. Sprinkle with Parmesan cheese; bake until bubbly, about 5 minutes longer.

SAUSAGE AND SPINACH PENNE CASSEROLE

Steps:

• Put the water on to boil for the pasta.
• Fry the sausage slices over medium heat in a large skillet (you need room for the sauce later).
• Remove the sausage from the pan (leave the grease).
• Fry the sliced onion until translucent.
• Lower the heat to medium low.
• Water should be boiling - add the pasta.
• Add the fresh garlic and fry for a minute.
• Add the spaghetti sauce, tomato paste, cayenne and simmer.
• Add slightly beaten eggs to the ricotta.
• Mix in the spinach and 1/2 cup parmesan.
• Pasta should be slightly firm.
• Shred the cheese.
• Fill a 13 x 9 x 2 inch baking pan half full with the drained pasta.
• Stir in the sauce (but leave about one cup for later).
• Sprinkle 1/8 cup parmesan across.
• Sprinkle 1 cup mozzarella across.
• Spread out the sausage evenly across.
• Spread the spinach mixture across.
• Sprinkle 1 cup mozzarella across.
• Spread the rest of the sauce across.
• Bake at 350 degrees for 30 minutes.
• Add any remaining parmesan and mozzarella and then cook until it is melted (mine started to brown).

SAUSAGE AND SPINACH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350.
• Grease 9" square pan with a bit of butter.
• Add rest of butter to skillet. Saute onion for 2 minute on med heat, then add mushrooms and garlic. Cook and stir for 4 minutes, until mushrooms have begun to soften, and remove to a bowl.
• Add spinach to skillet and saute lightly, just for a minute or two. Drain by pressing a spatula against the spinach.
• To assemble, layer half of sausage in baking dish. Top with 1/3 of cheese. Add mushroom mixture, then 1/3 of cheese. Add spinach, then rest of cheese, then rest of sausage.
• Beat eggs with cream and seasonings. Pour over other ingredients.
• Casserole can be refrigerated overnight at this point.
• Bake at 350 for 30 minutes, until center is set. Cool for 10 minutes before cutting.

SPINACH, SAUSAGE, AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.

BEAN, SAUSAGE, AND SPINACH CASSEROLE

Steps:

• Remove the casing from the Italian sausage and brown over medium heat for 5 to 7 minutes, until lightly browned. Remove sausage and when cooled, crumble the sausage.
• Add the fennel, onion, and garlic to the skillet and cook over medium heat until onions are translucent, about 5 minutes.
• In a large bowl, mix the fennel, onion, and garlic with the spinach, beans, sausage, Parmesan cheese, sage, salt and pepper. Spoon the mixture into an 8 by 8 inch baking dish.
• Cover the dish with tin foil and bake for 30 minutes at 350 degrees.
• Optional: Substitute 1 (15 oz) can white Kidney beans (cannelloni beans), and 1 (15 oz) can Kidney beans, or 2 (15 0z) cans of Navy beans for the 2 (15 oz) cans of Kidney beans.

POTATO SPINACH SAUSAGE CASSEROLE

Steps:

• Preheat oven to 400°F Butter a 6x9 or 8x8 inch baking dish.
• Heat one of the teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted, about 3 minutes. Transfer spinach to strainer and drain. When cool, squeeze out liquid and roughly chop the spinach.
• Wipe skillet clean. Add sausage to skillet and cook over medium-high heat until browned, 5 to 6 minutes. Use slotted spoon to transfer sausage to bowl. Wipe skillet clean. Heat remaining oil in skillet and add onions, cooking until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Scrape mixture into bowl with sausage.
• Meanwhile, place potatoes in a large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to a simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into the pot, and mash with butter, cream, broth, vinegar, nutmeg, salt and pepper. Stir in spinach and 1/2 cup of the cheese.
• Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1/2 cup of cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.

VEGETARIAN SPINACH, CHEESE AND " SAUSAGE" CASSEROLE

Steps:

• Thoroughly mix all ingredients.
• Pour mixture into a greased 9 inch pie plate (I have also used a square casserole dish as well).
• Bake at 350 for about 40 minutes or until center is set.
• Once out of the oven, I usually let it sit for 5 or 10 minutes.
• To serve, either cut into wedges, or squares, depending on what type of dish you used.