Sausage Spinach Alfredo Casserole Recipes

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SAUSAGE AND SPINACH ALFREDO



Sausage and Spinach Alfredo image

This creamy Sausage and Spinach Alfredo always gets rave reviews when friends and family make it! It's so easy and so delicious!

Provided by Angie - BigBearsWife.com

Categories     Pasta

Number Of Ingredients 11

12 ounces cajun andouille sausage
3 large hand fulls of fresh spinach
2 cups freshly grated Parmesan
2 teaspoons white pepper (or black pepper)
3 cloves of garlic, minced
2 teaspoons paprika
2 cups heavy cream
2 sticks of butter (1 cup)
16 ounces shell pasta
Olive Oil
Grated Parmesan for garnish (optional)

Steps:

  • Cook pasta in a large pot filled with salted water. Bring pasta to a boil and cook for 12-15 minutes or until pasta is done. Drain and pour back into pot.
  • While the pasta is cooking, add the andouille sausage to a skillet with a little olive oil and cook over medium heat until browned and heated throughout. I cook mine for about 5-7 minutes.
  • Remove andouille sausage from pan and set aside. Once cool enough to handle, cut the andouille sausage into coins.
  • For the Alfredo sauce, add the butter and heavy cream to a sauce pan or skillet. Add in the paprika, pepper and garlic. Whisk together. Heat over medium to high heat until hot.
  • Add grated Parmesan and whisk until melted. Raise the heat until the sauce starts to boil and then turn the heat off. Whisk well. Sauce should thicken as the cheese melts but won't be super thick.
  • Add in the spinach and stir. Spinach will wilt due to the heat of the sauce.
  • Add the sausage to the drained pasta.
  • Once the spinach is wilted, pour the alfredo sauce into the pasta and toss to coat.
  • Serve

SPINACH ALFREDO PASTA BAKE



Spinach Alfredo Pasta Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

1 pound short pasta, such as penne or gemelli
1 cup ricotta cheese
2 tablespoons chopped fresh parsley
Zest of 1 lemon
7 tablespoons butter
One 10-ounce container mushrooms, sliced
Kosher salt and freshly ground black pepper
One 8-ounce bag fresh spinach
2 cloves garlic, minced
1 cup dry white wine or low-sodium vegetable broth
1 cup half-and-half
1/2 cup heavy cream
Low-sodium vegetable broth, as needed, for thinning
1 cup grated Parmesan
3/4 cup panko breadcrumbs

Steps:

  • Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
  • Mix the ricotta with the parsley and lemon zest in a small bowl and set aside.
  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
  • In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid, 5 to 6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables and set aside, leaving any liquid in the skillet.
  • Add 2 tablespoons of butter to the skillet. Pour in the wine and let it bubble up and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with salt and pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little vegetable broth. When the sauce looks good, remove it from the heat and stir in 3/4 cup of the Parmesan.
  • Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
  • In the buttered baking dish, stir together the pasta, vegetables and sauce. (Add a splash of broth if needed). Add spoonfuls of the ricotta mixture, pushing them a bit into the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cover and bake for 20 minutes. Uncover and cook until the top is brown and the mixture is bubbling, about 20 minutes more.

SAUSAGE AND SPINACH ALFREDO



Sausage and Spinach Alfredo image

Transform Three-Cheese Macaroni into a sophisticated pasta dish, with the addition of sweet Italian sausages and baby spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 medium red onion, halved and thinly sliced
1/2 pound sweet Italian sausages, casings removed
1/2 teaspoon red-pepper flakes
4 cups reserved Three-Cheese Macaroni
2 tablespoons heavy cream
5 ounces baby spinach (about 5 cups), washed
Shredded Parmesan, for serving

Steps:

  • In a large nonstick skillet, heat olive oil over medium. Add red onion and cook, stirring occasionally, until softened, about 8 minutes. Add sausages and red-pepper flakes and cook, breaking up meat with a wooden spoon, until browned and cooked through, 8 minutes. Add reserved macaroni and cheese to skillet, gently stirring to combine. Stir in heavy cream and spinach, and cook until spinach begins to wilt, 4 minutes. To serve, sprinkle with Parmesan.

Nutrition Facts : Calories 667 g, Fat 37 g, Fiber 4 g, Protein 34 g, SaturatedFat 19 g

SAUSAGE SPINACH BAKE



Sausage Spinach Bake image

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

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 9

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

Steps:

  • 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 : Calories 387 calories, Fat 26g fat (13g saturated fat), Cholesterol 143mg cholesterol, Sodium 740mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

SAUSAGE SPINACH ALFREDO LASAGNA



Sausage Spinach Alfredo Lasagna image

My husband does not like tomato sauce, so this is a delicious alternative. Spicy sausage gives it a kick!

Provided by Barb Abbey

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 12

Number Of Ingredients 10

1 pound spicy pork sausage
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) jar Alfredo sauce
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 (15 ounce) container ricotta cheese
½ cup grated Parmesan cheese
1 egg, lightly beaten
¾ (16 ounce) package no-boil lasagna noodles
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet over medium heat, cook the sausage until evenly brown. Drain, and mix in the spinach and Alfredo sauce. Season with pepper. Continue cooking until spinach and sauce are heated through.
  • In a bowl, mix the Cheddar cheese, ricotta cheese, Parmesan cheese, and egg.
  • In a 9x13 inch baking dish, layer 1/3 of the sausage mixture, 1/3 of the noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with mozzarella cheese.
  • Cover, and bake 45 minutes in the preheated oven. Let stand 15 minutes before serving.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 17.3 g, Cholesterol 97.8 mg, Fat 33.3 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 15.6 g, Sodium 1027.7 mg, Sugar 2 g

COWBOY BREAKFAST CASSEROLE WITH SAUSAGE AND SPINACH



Cowboy Breakfast Casserole with Sausage and Spinach image

Assemble this easy sausage, egg, and cheese casserole the night before you plan to bake it. Then toss it straight from the fridge into the oven-no need to preheat!-while you make coffee and slice some fruit to serve alongside for a casual, comfortable breakfast.

Provided by Joe Sevier

Categories     Breakfast     Sausage     Egg     Yogurt     Green Onion/Scallion     Spinach     Cheese     Cheddar     Christmas     Casserole/Gratin     Brunch     Kid-Friendly     Small Plates

Yield 12-15 servings

Number Of Ingredients 14

For the casserole:
7 slices white sandwich bread
1 pound bulk breakfast sausage
Softened unsalted butter or nonstick vegetable cooking spray (for pan)
4 scallions, white and pale green and dark green parts separated, thinly sliced
1 (10-ounce) package frozen spinach, thawed, squeezed dry
8 ounces cheddar cheese, shredded (about 2 cups)
8 large eggs
1 1/2 cups milk
1/2 cup full-fat Greek yogurt
1 teaspoon mustard powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg

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 ALFREDO LASAGNA



Spinach Alfredo Lasagna image

This casserole relies on a jar of store-bought Alfredo sauce to make it different from traditional tomato-based lasagnas. I came up with this recipe after eating a similar dish at a favorite Italian restaurant. While I'm browning the sausage, I soak the noodles in hot water instead of boiling them. It saves time and the dish turns out great. -Beth Stephas, Eagle Grove, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11

12 ounces uncooked lasagna noodles
1 pound bulk pork sausage
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (15 ounces) Alfredo sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg
2 cups shredded cheddar cheese
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Soak the noodles in hot water for 15 minutes. , Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink. Drain noodles; set aside. Drain sausage; add the spinach, Alfredo sauce, salt and pepper. , In a small bowl, combine the egg and cheddar, ricotta and Parmesan cheeses. In an ungreased 13x9-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 45 minutes. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 490 calories, Fat 29g fat (17g saturated fat), Cholesterol 104mg cholesterol, Sodium 828mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

SAUSAGE-SPINACH ALFREDO LASAGNA



Sausage-Spinach Alfredo Lasagna image

You can make this into a lower-fat version by using lower-fat cheeses and alfredo sauce. Italian sausages may be replaced for the turkey sausage. Purchase a good-quality alfredo sauce for this, it will make all the difference to this recipe, really you can use as much sauce as desired, the amount listed is only a guideline. This can be completely prepared up to 24 hours in advance, covered and refrigerated, or you can prepared the ricotta/spinach mixture up to a day ahead. This lasagna is *delicious* :)

Provided by Kittencalrecipezazz

Categories     Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 lbs Italian sausages (casings removed, can use 2 pounds)
1 tablespoon oil (can use more)
1/4 teaspoon cayenne pepper (optional)
2 tablespoons fresh minced garlic
1 onion, chopped
1 (14 ounce) jar roasted red peppers, drained and chopped
1 (10 ounce) package frozen spinach
1 cup cream-style cottage cheese
1 (16 ounce) container ricotta cheese
1 teaspoon fresh minced garlic (no more than 1 teaspoon or it will overpower the other ingredients!)
1 egg, slightly beaten
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 teaspoon seasoning salt (or use 1/4 to 1/2 teaspoon white salt or to taste)
1/2 teaspoon black pepper
2 (20 ounce) jars alfredo sauce (reduced-fat is okay)
12 lasagna noodles (cooked and tossed gently with 1 tablespoon oil to prevent sticking)
2 cups shredded mozzarella cheese, divided (can use more)
3/4-1 cup grated parmesan cheese

Steps:

  • Grease a 13 x 9-inch baking dish.
  • In a large skillet brown the turkey sausage meat in 1 tablespoon oil along with the onion, garlic and cayenne pepper; cook breaking up the sausage meat while browning.
  • Cook until browned then add in the chopped red peppers; cook for another 2 minutes; drain fat and set aside.
  • Place the spinach in a small saucepan, cover with water and bring to a boil simmer over low heat for about 10 minutes; place in a small colinder, rinse under cold water then hand-squeeze very dry.
  • Place the spinach in a large bowl, then add in the cottage cheese, ricotta cheese, fresh garlic, 1 egg, 1/2 cup Parmesan cheese, 1-1/2 cups mozzarella cheese, seasoned salt and black pepper; mix with a wooden spoon until well combined.
  • Spread 1 cup alfredo sauce onto the bottom of prepared baking dish, then top with 4 cooked lasagna noodles, then HALF of the ricotta/spinach mixture, then sprinkle HALF of the sausage mixture on top.
  • Place about 1 cup (or more) of shredded mozzarella cheese on top of the sausage.
  • Repeat the layers (using 1 cup sauce, 4 lasagna noodles, remaining HALF of the spinach/ricotta mixture and then remaining HALF of the sausage mixture).
  • Top with remaining 4 lasagna noodles, then 1 cup shredded mozzarella cheese ( can use more cheese).
  • Drizzle remaining alfredo sauce over the shredded cheese, then sprinkle with about 3/4 to 1 cup Parmesan cheese (or to taste).
  • Cover with foil and bake at 350 degrees for 50 minutes.
  • Remove the foil and bake uncovered for another 10-15 minutes.
  • Let stand for 20 minutes (or more) before slicing.

Nutrition Facts : Calories 816.2, Fat 50.7, SaturatedFat 23.3, Cholesterol 158.8, Sodium 2438.8, Carbohydrate 39.4, Fiber 3.2, Sugar 4, Protein 50.1

SPINACH-ALFREDO CASSEROLE



Spinach-Alfredo Casserole image

Bake a Spinach-Alfredo Casserole for a creamy, dreamy veggie side dish. This Spinach-Alfredo Casserole is great for a potluck or a busy weeknight. Try this recipe if you're trying to get your kids to eat their veggies.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 10 servings

Number Of Ingredients 4

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
3 pkg. (10 oz. each) frozen leaf spinach, thawed, squeezed dry
1 jar (15 oz.) CLASSICO Light Creamy Alfredo Pasta Sauce
1/3 cup milk

Steps:

  • Heat oven to 350°F.
  • Reserve 1/4 cup cheese. Mix remaining cheese with remaining ingredients until blended.
  • Spoon into 1-qt. casserole sprayed with cooking spray; top with reserved cheese.
  • Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

SPINACH ALFREDO CASSEROLE



Spinach Alfredo Casserole image

Your kids will eat their spinach when you serve this creamy and delicious side dish. It's easy enough for family dinners and elegant enough for company and holidays.

Provided by JOSLYN H.

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 12

Number Of Ingredients 12

⅓ cup butter
1 (3 ounce) package cream cheese, softened
⅓ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon white pepper
1 (10.75 ounce) can condensed cream of celery soup
½ cup heavy cream
3 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (6 ounce) can French-fried onions
2 tablespoons dry bread crumbs
¼ cup grated Parmesan cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
  • Heat butter, cream cheese, 1/3 cup Parmesan cheese, garlic powder, onion powder, and white pepper in a large saucepan over medium heat. Continue stirring until smooth. Stir in the celery soup, cream, and spinach. Pour spinach mixture into the prepared pan. Top with the French fried onions, bread crumbs, and remaining 1/4 cup of Parmesan cheese.
  • Bake in the preheated oven until bubbly and heated through, about 30 minutes.

Nutrition Facts : Calories 255 calories, Carbohydrate 12.4 g, Cholesterol 41.2 mg, Fat 21 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 10.1 g, Sodium 493.9 mg, Sugar 1 g

SPINACH RAVIOLI CASSEROLE WITH ALFREDO SAUCE



Spinach Ravioli Casserole With Alfredo Sauce image

I would normally make my own sauce & ravioli but I have been rushed, then realized that I had this in the fridge and threw this recipe together. I enjoyed it and hope that you will too.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

300 ml alfredo sauce
1 (350 ml) package spinach ravioli, -uncooked
1 cup sliced mushrooms
2 tablespoons dry garlic flakes or 2 fresh garlic cloves, peeled & sliced
160 g lite mozzarella cheese, Grated
1/4 cup parmesan cheese, grated
1/2 cup ketchup or 1/2 cup pizza sauce
3/4 teaspoon chili flakes (optional)
salt & pepper

Steps:

  • Lightly grease a 9 x 9 x 3-inch oven proof dish.
  • Preheat oven to 350°F.
  • Pour enough Alfredo sauce to cover the bottom bottom of the casserole (approx 1/2").
  • Top with a single layer of ravioli, a third of the mushrooms and 1/3 of the mozzarella.
  • Sprinkle with 1/3 of the chili flakes and 1/3 garlic, season with salt & pepper.
  • Repeat layers saving 1/3 of the mozzarella & the parmesan.
  • On the last layer pour in the chili sauce spreading it evenly over the top.
  • Cover the casserole with foil; bake for 45 minutes, remove foil.
  • Top with remaining mozzarella & the parmesan, continue to bake uncovered for approx 15 minutes or until the top is beautifully browned.
  • Rest 10 minutes and serve.

Nutrition Facts : Calories 186.3, Fat 10.9, SaturatedFat 6.4, Cholesterol 37.1, Sodium 803.8, Carbohydrate 8.4, Fiber 2.2, Sugar 4.4, Protein 12.7

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From lovebakesgoodcakes.com


SAUSAGE, EGG, AND CHEESE CASSEROLE - ALEXANDRA'S KITCHEN
2019-05-10 Return the skillet to the stovetop, add a little bit more oil to the pan if necessary, and set it over medium heat. Add the onions. Season with salt. Cook the onions till they begin to caramelize, 7 to 10 minutes. Spoon the onions over the sausage and toss with a spatula or large spoon to gently wilt the spinach.
From alexandracooks.com


EASY SAUSAGE, SPINACH, AND CHEDDAR BREAKFAST CASSEROLE
2019-11-11 Set aside. In a large bowl, add the eggs and whisk until combined. Whisk in the milk, mustard, baking powder, salt and pepper until thoroughly combined. Stir in the cooked sausage, spinach and cheddar cheese. Pour the mixture into the prepared baking dish. Bake for 25 to 30 minutes or until the center is just set.
From amycaseycooks.com


SAUSAGE SPINACH & PARMESAN BAKED CASSEROLE RECIPE - BERTOLLI
Step 3: Added the onion and cook until just soft. Toss in the garlic and cook one minute longer. Remove mixture from heat and drain any excess fat. Step 4: Combine bread, rosemary and thyme in a large bowl. Step 5: Add the sausage mixture and cooked spinach mix until combined. Step 6: In a small bowl, whisk the eggs and half and half together ...
From bertolli.com


LOW CARB SAUSAGE AND SPINACH CASSEROLE - GLUE STICKS AND …
2021-12-06 Preheat oven to 375°F. Cook the sausage as directed. Add diced tomatoes, tomato sauce, peppers and onion and simmer until vegetables are cooked. Add salt and pepper. In a bowl whisk together the Ricotta cheese and eggs until smooth. Stir in Parmesan cheese and spinach. Fill casserole dish layering sauce from meat, spinach mixture, meat & sauce ...
From gluesticksgumdrops.com


20-MINUTE, ONE-PAN GNOCCHI WITH SAUSAGE AND SPINACH - CHEW …
Instructions. In a large nonstick skillet, add oil and heat over medium high until hot. Add onion and garlic and stir/cook until fragrant, 30 seconds. Add sausage; stir and break it up into pieces, until nicely browned. Don’t drain. Add uncooked gnocchi. Stir 1 min, gently breaking up any clumps.
From chewoutloud.com


10 BEST ITALIAN SAUSAGE CASSEROLE RECIPES | YUMMLY
2022-07-15 Parmesan cheese, italian sausage, pasta, mozzarella cheese, Alfredo sauce and 1 more Italian Sausage Casserole Dinners Dishes and Dessert mozzarella cheese, polenta, dried oregano, bulk Italian sausage and 5 more
From yummly.com


ITALIAN SAUSAGE AND SPINACH ALFREDO RECIPE - FOOD NEWS
Drain sausage; add the spinach, Alfredo sauce, salt and pepper. In a small bowl, combine the egg and cheddar, ricotta and Parmesan cheeses. In an ungreased 13x9-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese.
From foodnewsnews.com


ITALIAN SAUSAGE AND SPINACH CASSEROLE - WHO WILL DO THE DISHES?
2020-05-05 Spinach time: Add the spinach and stir to combine. Sauté for about 2-3 minutes. Add the minced garlic and cook for about 1 minute. The sauce: our in the tomato sauce and add the oregano. Season with salt and pepper and stir well to incorporate. Then transfer the sausage mixture in the casserole pan.
From whowilldothedishes.com


SAVORY SAUSAGE SPINACH CASSEROLE - BLESSED BEYOND CRAZY
1 pound bulk pork sausage (*gluten free version: use gluten free sausage such as HORMEL® Crumbled Sausage - listed as gluten free on their website) 1/4 cup chopped green onions; 1/2 cup chopped celery; 1/2 cup chopped fresh mushrooms; 1/2 teaspoon minced garlic; 1 package (10 ounces) fresh spinach; 1 1/2 cups (6 ounces) shredded Monterey Jack ...
From blessedbeyondcrazy.com


CHICKEN ALFREDO CASSEROLE ⋆ REAL HOUSEMOMS
2022-07-21 Drain and set aside in the same pot. Preheat your over to 360 degrees F. Place a large skillet over medium heat. Add the oil and while that's heating up season the chicken pieces all over with salt and pepper. Add the chicken to the skillet and cook for 4-5 minutes, until almost cooked through.
From realhousemoms.com


BREAKFAST CASSEROLE WITH SAUSAGE AND SPINACH - RACHEL COOKS®
2011-11-09 Instructions. Preheat oven to 350°F. Lightly spray a 9 x 13 glass baking dish with cooking spray. Brown sausage in a large frying pan over medium-high heat and drain well. Spread on the bottom of the baking dish. Wilt spinach in the same pan over medium heat, covered, tossing occasionally, for a couple of minutes.
From rachelcooks.com


SAUSAGE PIEROGI ALFREDO BAKE - FOODY SCHMOODY BLOG
2018-03-06 Add frozen pierogies to a 9x13 baking dish. Top with cooked onions and sausage. Pour Alfredo sauce over the top. Cover with foil and bake 25 minutes. After 25 minutes, remove the foil and sprinkle the shredded cheddar cheese over the top. Return to oven and bake an additional 10 minutes. Allow to sit 5 minutes before serving.
From foodyschmoodyblog.com


SKILLET SAUSAGE & SPINACH ALFREDO - THE MIDNIGHT BAKER
2015-03-11 1/2 tsp pepper. 1 tsp garlic powder. Saute mushrooms in butter over medium-high heat in a large skillet. Add the sliced sausage; heat through. Add the cream and heat through. Stir in the cheese and stir until smooth. Add the salt, pepper and garlic powder–add more of any if necessary. Reduce the sauce by 1/4 (about 3 minutes).
From bakeatmidnite.com


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