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Sausage Spinach Bake Recipe

Sausage Spinach Bake Recipe photo by Taste of Home

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This delicious recipe using a packaged stuffing mix was given to me some years ago by a friend. A salad and bread of your choice is all you’ll need for a filling lunch or dinner. It’s so versatile, you can even serve it at brunch. –Kathleen Grant, Swan Lake, Montana

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Sausage Spinach Bake Recipe

Prep: 20 min. Bake: 35 min.

Yield: 12 Servings

20 35 55

Ingredients

1 package (6 ounces) savory herb-flavored stuffing mix
1/2 pound bulk pork sausage
1/4 cup chopped green onions
1/2 teaspoon minced garlic
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1-1/2 cups half-and-half cream
3 eggs
2 tablespoons grated Parmesan cheese

Directions

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 13-in. x 9-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture.
Bake at 400° for 30 minutes or until a thermometer reads 160°. Sprinkle with Parmesan cheese; bake 5 minutes longer or until bubbly. Yield: 12 servings.

Originally published as Sausage Spinach Bake in Quick Cooking January/February 2006, p33

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Sausage Spinach Bake

Sausage Spinach Bake

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Reviewed on Nov. 14, 2012 by cooking919

Absolutely delicious! I think all of the flavors went really together in this unique dish. It was so easy to make. Thanks for sharing!

Reviewed on Sep. 19, 2012 by MerBick

I also use a full pound of sausage, but use the low-fat kind as well as fat free half and half. My 10 year old gobbles this up!

Reviewed on Apr. 12, 2012 by catweber

The first time I made this I followed the recipe, it was delicious and my whole family loved it. We decided however to use the full pound of sausage to make it a heartier meal for dinner. I have made it many times even for an avowed spinnach hater who ended up eating two helpings

Reviewed on May. 10, 2011 by nitac

Family loved this recipe, even my grown son who hates spinach! Husband was skeptical, but we all decided this is a keeper! Thank you

Reviewed on Mar. 31, 2011 by btaylor123

This is a favorite for almost any meal, and I've made it many times. I normally use egg substitute, regular milk, and hot sausage, and since I don't usually have green onions on hand, just chop some regular onion and cook it with the sausage. We like pepper jack, but have also made it with cheddar and mozzarella. Leftovers freeze well, too.

Reviewed on Mar. 22, 2011 by katlaydee3

I loved this recipe. I made it with a tossed salad on the side but next time I think I will serve it with fresh fruit instead. This would be great for a brunch.

Reviewed on Feb. 28, 2010 by amiss84

Loved this recipe, same with the whole family. ive made it three times already its really great

Reviewed on Feb. 02, 2010 by daisey5

I used the Italian turkey sausage and the fat free half and half and egg beaters to make it healthier. it was great. I loved it.

Reviewed on Aug. 27, 2009 by crafty4

This is great! Family loved at breakfast @ parents after church! Can add a pound of sausage (they like their meat) & 3 extra eggs to make all the night before. Put in oven while preheating to take the chill off, before baking as usually. Thank you so much

Reviewed on Aug. 27, 2009 by crafty4

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