Sausage Spinach Bake
A friend gave me the recipe for this delicious dish, which uses a packaged stuffing mix. 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
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 shredded Monterey Jack cheese
- 1-1/2 cups half-and-half cream
- 3 large eggs
- 2 tablespoons grated Parmesan cheese
Reviews
Can this be prepped a day ahead and baked in the morning?
Found this recipe to be OK, nothing special. Will not make again. Rather boring. Been cooking for over 50 years and this might be good for a first year cook.
I wouldn't change a thing. I have made exactly as written and even those who wouldn't touch spinach, love this dish! This is a wonderful recipe that I have used many times. I will be making it again tomorrow for a Thanksgiving side dish and there are never any leftovers! Thanks Kathleen for sharing this wonderful recipe!
Tasted good, but could have used a little more flavor. The only change I made was, I used a pound of sausage & made it in a 9x13. So it was on the thin side, next time I'll use the 7x11.
As I prepared this I felt it needed more ZAP!! Sooo I used hot sausage ( with peppers) , added packaged onion soup to the chicken stock , added LOTS of FRESH ROSEMARY... I will substitute the spinach for fresh chopped kale next time .. I DOUBLED the recipe for a brunch BUT DID NOT DOUBLE the stuffing . I increased it slightly as I wanted the sausage and spinach to be the prominent ingredients.. I doubled the sausage .....however .... DO NOT OVERCOOK THE SAUSAGE !!!! Simply lightly brown it .. I USED SOME CELERY SALT INSTEAD OF ALL THAT CELERY ...... NOT A MORSEL WAS LEFT AT THE BRUNCH ... everyone wanted the recipe .. also I made it the day before so the spices could marinate .... enjoy
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.