Best Sausage Spinach Casserole Recipes

SPINACH, SAUSAGE, AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.

WHITE BEAN, SAUSAGE AND SPINACH CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes; continue to cook 3 to 4 minutes, stirring frequently, until vegetables have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly.
• Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans; cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish.
• In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top.

COWBOY BREAKFAST CASSEROLE WITH SAUSAGE AND SPINACH

Steps:

• Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, 8-10 minutes.
• Meanwhile, heat a large skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes.
• Butter a 3-quart baking dish. Arrange 6 bread slices in dish in one layer, covering bottom of pan completely and cutting slices to fit if needed. Tear remaining slice into smaller pieces to fill in any gaps.
• Using a slotted spoon, transfer sausage to baking dish, scattering over bread.
• Heat skillet over medium and add white and pale green scallion parts. Cook, stirring, until softened and just starting to take on color, about 3 minutes. Add spinach, stir to combine, and cook until warmed through, 1-2 minutes more. Top sausage with spinach mixture, then top spinach mixture with cheese.
• Whisk eggs, milk, yogurt, mustard powder, salt, pepper, and nutmeg in a large bowl. Gently pour over casserole. Cover and chill at least 4 hours or up to overnight.
• Uncover dish and transfer to a cold oven. Heat oven to 375°F and bake casserole until eggs are puffed and cheese is browned, about 40 minutes.
• Let casserole cool several minutes. Top with dark green scallion parts.
• Do Ahead
• Casserole can be assembled 1 day ahead. Tightly cover and chill.

SAUSAGE AND SPINACH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350.
• Grease 9" square pan with a bit of butter.
• Add rest of butter to skillet. Saute onion for 2 minute on med heat, then add mushrooms and garlic. Cook and stir for 4 minutes, until mushrooms have begun to soften, and remove to a bowl.
• Add spinach to skillet and saute lightly, just for a minute or two. Drain by pressing a spatula against the spinach.
• To assemble, layer half of sausage in baking dish. Top with 1/3 of cheese. Add mushroom mixture, then 1/3 of cheese. Add spinach, then rest of cheese, then rest of sausage.
• Beat eggs with cream and seasonings. Pour over other ingredients.
• Casserole can be refrigerated overnight at this point.
• Bake at 350 for 30 minutes, until center is set. Cool for 10 minutes before cutting.

POTATO, SAUSAGE, AND SPINACH BREAKFAST CASSEROLE

Steps:

• Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.
• Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.
• Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.
• Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.
• Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.

ITALIAN SAUSAGE AND SPINACH CRESCENT CASSEROLE

Steps:

• Heat oven to 375°F. Bake crescent rolls as directed on cans. Remove from cookie sheets to cooling rack. Cool completely, at least 30 minutes.
• Meanwhile, in 12-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes or until no longer pink; drain. Reduce heat to medium. Add onion, garlic and pepper flakes; cook 3 to 5 minutes, stirring occasionally, until onions are softened. Add half of the spinach; cook and stir 1 to 2 minutes or until spinach has wilted. Repeat with remaining half of spinach.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut or tear each cooled crescent roll into 3 pieces, and place in baking dish. Arrange sausage mixture over crescent pieces in baking dish.
• In medium bowl, beat eggs, whipping cream, 1/2 cup of the Parmesan cheese, the salt and pepper. Pour over crescent pieces and sausage mixture in dish; carefully stir to distribute mixture and coat with egg mixture.
• Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.

POTATO SPINACH SAUSAGE CASSEROLE

Steps:

• Preheat oven to 400°F Butter a 6x9 or 8x8 inch baking dish.
• Heat one of the teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted, about 3 minutes. Transfer spinach to strainer and drain. When cool, squeeze out liquid and roughly chop the spinach.
• Wipe skillet clean. Add sausage to skillet and cook over medium-high heat until browned, 5 to 6 minutes. Use slotted spoon to transfer sausage to bowl. Wipe skillet clean. Heat remaining oil in skillet and add onions, cooking until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Scrape mixture into bowl with sausage.
• Meanwhile, place potatoes in a large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to a simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into the pot, and mash with butter, cream, broth, vinegar, nutmeg, salt and pepper. Stir in spinach and 1/2 cup of the cheese.
• Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1/2 cup of cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.

BEAN, SAUSAGE, AND SPINACH CASSEROLE

Steps:

• Remove the casing from the Italian sausage and brown over medium heat for 5 to 7 minutes, until lightly browned. Remove sausage and when cooled, crumble the sausage.
• Add the fennel, onion, and garlic to the skillet and cook over medium heat until onions are translucent, about 5 minutes.
• In a large bowl, mix the fennel, onion, and garlic with the spinach, beans, sausage, Parmesan cheese, sage, salt and pepper. Spoon the mixture into an 8 by 8 inch baking dish.
• Cover the dish with tin foil and bake for 30 minutes at 350 degrees.
• Optional: Substitute 1 (15 oz) can white Kidney beans (cannelloni beans), and 1 (15 oz) can Kidney beans, or 2 (15 0z) cans of Navy beans for the 2 (15 oz) cans of Kidney beans.

VEGETARIAN SPINACH, CHEESE AND " SAUSAGE" CASSEROLE

Steps:

• Thoroughly mix all ingredients.
• Pour mixture into a greased 9 inch pie plate (I have also used a square casserole dish as well).
• Bake at 350 for about 40 minutes or until center is set.
• Once out of the oven, I usually let it sit for 5 or 10 minutes.
• To serve, either cut into wedges, or squares, depending on what type of dish you used.

POTATO, SAUSAGE, AND SPINACH BREAKFAST CASSEROLE

Steps:

• Position a rack in top third of the oven; preheat to 350°. Whisk eggs, cream, 1 1/2 tsp. salt, and 3/4 tsp. pepper in a large bowl; set aside. Melt 1 Tbsp. butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl. Melt 3 Tbsp. butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 Tbsp. butter in skillet. Slide potato pancake into skillet browned side up; cook until bottom is golden brown, about 10 minutes. Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over. Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.

SAUSAGE AND SPINACH PENNE CASSEROLE

Steps:

• Put the water on to boil for the pasta.
• Fry the sausage slices over medium heat in a large skillet (you need room for the sauce later).
• Remove the sausage from the pan (leave the grease).
• Fry the sliced onion until translucent.
• Lower the heat to medium low.
• Water should be boiling - add the pasta.
• Add the fresh garlic and fry for a minute.
• Add the spaghetti sauce, tomato paste, cayenne and simmer.
• Add slightly beaten eggs to the ricotta.
• Mix in the spinach and 1/2 cup parmesan.
• Pasta should be slightly firm.
• Shred the cheese.
• Fill a 13 x 9 x 2 inch baking pan half full with the drained pasta.
• Stir in the sauce (but leave about one cup for later).
• Sprinkle 1/8 cup parmesan across.
• Sprinkle 1 cup mozzarella across.
• Spread out the sausage evenly across.
• Spread the spinach mixture across.
• Sprinkle 1 cup mozzarella across.
• Spread the rest of the sauce across.
• Bake at 350 degrees for 30 minutes.
• Add any remaining parmesan and mozzarella and then cook until it is melted (mine started to brown).

SAUSAGE SPINACH CASSEROLE

Steps:

• In a bowl, combine the first five ingredients. Stir in 1/4 cup cheese, lemon juice and zest, nutmeg and pepper. Transfer to a greased 2-qt. baking dish. , In a skillet, saute garlic in butter until tender. Remove from the heat; stir in bread crumbs and remaining cheese. Sprinkle over spinach mixture. Bake, uncovered, at 375° for 30 minutes or until heated through.

SAUSAGE & SPINACH ALFREDO CASSEROLE

Steps:

• 1. While oven is preheating to 350 degrees, cook pasta until tender and drain. Cook sausage until there is no pink left and drain any grease (shouldn't be much with lean sausage). Thaw spinach under cool water and squeeze excess water out.
• 2. Mix spinach, sausage, shredded pepperjack cheese and Alfredo sauce in 11 x 13 casserole dish. (After emptying the alfredo sauce jar I usually add a splash of hot water into the jar and put the lid back on and shake around to get the excess sauce and then add that to the mix also.) Sprinkle mozzarella over the top and season with salt and pepper.
• 3. Bake at 350 for 10 minutes or until cheese is melted. Then broil for about 10 mins until the mozzarella slightly browns and gets crispy. Let cool for 5 minutes before serving hot.

ITALIAN SAUSAGE AND SPINACH CASSEROLE

Steps:

• 1. In a large skillet cook sausage over medium heat about 8 minutes or until no pink remains, turning often. Drain on paper towels. Slice into bite-size pieces. 2. In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the Romano or Parmesan cheese, lemon peel, lemon juice, nutmeg, and pepper. Transfer mixture to a greased 2-quart oval or square baking dish. 3. For topping, in a small mixing bowl combine bread crumbs, remaining 1/4 cup of the Romano or Parmesan cheese, garlic, and melted margarine or butter; sprinkle atop casserole. Bake, uncovered, in a 375 degrees F oven for 35 minutes or until heated through. Makes 6 servings.

SAUSAGE AND SPINACH BREAKFAST CASSEROLE

Steps:

• 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 sutffing, sausage mixture and spinach. Transfer to a greased 13 in by 9 in baking dish; sprinkle with the Cheddar Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture. 3. Bake at 400 for 30 minutes. Sprinkle with Parmesean cheese; bake 5 minutes longer or until bubbly.

MEXICAN SPINACH AND SAUSAGE CASSEROLE

Steps:

• Brown the sausage; drain the fat. Put in a greased 2 1/2-quart casserole along with all of the remaining ingredients. Mix well and bake at 350º for about 40 minutes or until bubbly and browned on top. Makes 6-8 servings Can be frozen