Sausage Spinach Bake Recipe
- 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.
1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Sausage Spinach Bake
"Love this! I did use the whole pound of sausage though."
"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."
"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."
"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."
"Absolutely love this recipe, and I'm not even a fan of cooked spinach."
"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."
"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!"
"Absolutely delicious! I think all of the flavors went really together in this unique dish. It was so easy to make. Thanks for sharing!"
"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!"
"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"
"Family loved this recipe, even my grown son who hates spinach! Husband was skeptical, but we all decided this is a keeper! Thank you"
"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."
"Loved this recipe, same with the whole family. ive made it three times already its really great"
"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."
"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"
"Really good. The leftovers reheat well too."
"I got this from a friend years ago also and we have made it for special occasions such as Christmas morning ever since. It tastes great. I usually put everything together the night before and add the eggs and cream in the morning just before putting it in the oven. It's always a hit."