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Sausage Spinach Bake Recipe
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Sausage Spinach Bake Recipe

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5 17 23
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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

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

Nutritional Facts

1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Directions

  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


Reviews for Sausage Spinach Bake

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
luann8190
Reviewed Jun. 16, 2016

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

MY REVIEW
PrplMonky5
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."

MY REVIEW
ms.b.
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."

MY REVIEW
AustinCFoster
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."

MY REVIEW
patunia123
Reviewed Oct. 28, 2014

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

MY REVIEW
jbug827
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."

MY REVIEW
Laura Moser
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!"

MY REVIEW
cooking919
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!"

MY REVIEW
MerBick
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!"

MY REVIEW
catweber
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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