Save on Pinterest

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
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    8 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 shredded Monterey Jack cheese
  • 1-1/2 cups half-and-half cream
  • 3 large 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 11x7-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture.
  • Bake at 400° until a thermometer reads 160°, 35-40 minutes. Sprinkle with Parmesan cheese; bake until bubbly, about 5 minutes longer.
Nutrition Facts
1 serving: 387 calories, 26g fat (13g saturated fat), 143mg cholesterol, 740mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 16g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • resalee
    May 20, 2020

    Fantastic! Very flavorful and not at all boring for my family. I prepared the dish in the afternoon and refrigerated it until it was time to cook it for dinner. I didn't put a lot of effort into drying the spinach. I simply put it in a colander to drain as it thawed. I also used a pound of sausage because it came in a one pound container and I didn't have a need to save half. My meat loving family probably liked it better with more sausage anyway. They can't wait for me to make it again!

  • MarciaNana
    Dec 20, 2019

    Can this be prepped a day ahead and baked in the morning?

  • dortny
    Jul 28, 2018

    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.

  • ksuzz
    Nov 23, 2017

    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!

  • cherylyoung
    Apr 18, 2017

    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.

  • GAIL
    Apr 18, 2017

    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

  • luann8190
    Jun 16, 2016

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

  • PrplMonky5
    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.
    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
    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.