Sausage Spinach Bake Recipe
Sausage Spinach Bake Recipe photo by Taste of Home
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Sausage Spinach Bake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 12 servings


  • 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


  1. 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.
  2. 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.
  3. Bake at 400° for 35-40 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

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luann8190 User ID: 6756458 249480
Reviewed Jun. 16, 2016

"Love this! I did use the whole pound of sausage though."

PrplMonky5 User ID: 6612040 242560
Reviewed Jan. 25, 2016

"This was quite delicious! To make the stuffing I needed to use chicken broth but only had vegetable on hand. Worked out fine! As always, thawing and squeezing the spinach dry was pretty annoying and tedious. I also did find the recipe to be too salty for my taste. My husband loved it of course. Not sure how I can cut out some of the salt, but maybe I'll try turkey sausage next time. Overall a great meal, one I will make again, with an alteration or two."

ms.b. User ID: 2237045 239898
Reviewed Dec. 21, 2015

"Delicious and good for any meal. I alter mine a bit by adding a full pound of sausage and extra spinach, half and half and eggs. Always turns out well and never any leftovers. Perfect dish for any potluck."

AustinCFoster User ID: 5165165 225335
Reviewed Apr. 24, 2015

"Used kale from the garden (blanched and chopped) and cut the 1/2 and 1/2 with 1% milk (50/50), used turkey sausage, and it was still wonderful! Taking it to a ladies church potluck this morning."

patunia123 User ID: 1226693 149571
Reviewed Oct. 28, 2014

"Absolutely love this recipe, and I'm not even a fan of cooked spinach."

jbug827 User ID: 1013132 149567
Reviewed Feb. 4, 2014

"Fabulous! I've had this in my "to try" file for YEARS and I wish I had made it sooner!! We had it for dinner with some cut up fruit on the side. Perfect and comforting on a snowy night! This would be wonderful for a brunch item."

Laura Moser User ID: 3332117 133772
Reviewed May. 28, 2013

"Our family loves this one! We have used it either as a side or as a main course. Good way to incorporate spinach into the diet of a family who refuses to eat their vegetables. Try it!"

cooking919 User ID: 6483918 68090
Reviewed Nov. 14, 2012

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

MerBick User ID: 6873794 134160
Reviewed Sep. 19, 2012

"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!"

catweber User ID: 5083070 155798
Reviewed Apr. 12, 2012

"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"

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