what's for supper????
Sausage Spinach Bake
• 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
Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet; add onions and garlic; cook over medium heat until meat is no longer pink; drain.
In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture.
Bake at 400° for 30 minutes or until a thermometer reads 160°. Sprinkle with Parmesan cheese; bake 5 minutes longer or until bubbly. Yield: 12 servings.
So yes, I am in need of some... comfort food apparently... yeap yeap... sounds good... so when are you cooking?
• 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
Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet; add onions and garlic; cook over medium heat until meat is no longer pink; drain.
In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture.
Bake at 400° for 30 minutes or until a thermometer reads 160°. Sprinkle with Parmesan cheese; bake 5 minutes longer or until bubbly. Yield: 12 servings.
So yes, I am in need of some... comfort food apparently... yeap yeap... sounds good... so when are you cooking?