Mexican Spinach And Sausage 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.

MEXICAN SPINACH CASSEROLE

Steps:

• Dice the peppers and onions, cook in some oil until translucent
• (Optional) Chop up some jalapenos and add to the peppers and onions
• Transfer peppers and onions into a large prep bowl
• Add the spinach to the pan and cook until thawed (optionally, microwave and drain), try to remove as much moisture as possible from the spinach
• Move the spinach to the prep bowl
• Add ground pork to the pan, cook until browned
• Add taco seasoning and mix
• Transfer to the prep bowl
• Drain the Rotel and add to the prep bowl
• Add sour cream, mozzarella and cream cheese to prep bowl, mix
• Transfer to either one large baking dish or an 8" square and a 9x13
• Bake for 40 minutes at 350

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.

SPINACH, SAUSAGE AND CHEESE BAKE

Steps:

• Brown sausage in skillet over medium high heat. Drain fat from skillet and stir in tomato sauce. Set mixture aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the spinach, cottage cheese, Parmesan cheese and egg. Mix well and spread mixture in the bottom of a 9x13 inch baking dish. Spoon sausage mixture over spinach mixture and top with mozzarella cheese.
• Bake in preheated oven for 40 minutes.

MEXICAN-STYLE CHEESE AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350°F. Sauté sausage in heavy large skillet over medium-high heat until brown, breaking up clumps with back of spoon, about 7 minutes. Using slotted spoon, transfer sausage to 8x8x2-inch glass baking dish or other ovenproof pan. Mix chopped green chilies, 3 tablespoons cilantro and hot sauce into sausage. Sprinkle cheddar cheese, Monterey Jack cheese, then remaining 1 tablespoon cilantro over sausage mixture. Bake casserole 10 minutes.
• Wrap tortillas tightly in foil. Place in oven to heat through alongside sausage casserole. Continue to bake casserole until cheeses bubble and sausage mixture is heated through, about 10 minutes longer.
• Serve sausage and cheese mixture with warm tortillas.

SPINACH BAKE WITH SAUSAGE

Steps:

• In a small skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Drain; remove from the heat. , Stir in the spinach, egg, crumbs, cheddar cheese and salt. Transfer to a greased shallow 1-qt. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes or until heated through.

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 CRESCENT BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain., Add spinach, mozzarella cheese, cream cheese and cream to sausage mixture; cook and stir until blended. Transfer to a greased 13x9-in. baking dish., Unroll crescent dough into 1 long rectangle; press perforations to seal. Place over sausage mixture. Bake, covered, 10 minutes. Bake, uncovered, until golden brown and filling is bubbly, 12-15 minutes longer. Let stand 5-10 minutes before cutting.

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.

ABUELO'S SPINACH CASSEROLE

Steps:

• Preheat oven to 350°F.
• Braise spinach in stock pot until limp but still bright green.
• Place spinach in strainer and press to remove all water.
• Brown bacon in saucepan and drain, discarding drippings.
• Add butter to bacon in pan.
• Add mushrooms, chipotle purée, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender.
• Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring constantly.
• Place spinach in cheese mixture and stir well.
• Add corn and stir well.
• Cook for an additional three minutes stirring continually.
• Place in casserole sprayed with cooking spray and top with grated cheese.
• Heat in oven until cheese is melted.