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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I've have made this using ground beef, instead of Italian sausage, but I think it's much better with the sausage, also I have even added cooked chopped bacon to the meat mixture, this is *very* good! :) Ingredients:
1 lb bulk italian sausage |
1 cup sliced mushrooms |
1 cup chopped onion |
2 -3 fresh minced garlic cloves (optional) |
1 large red bell pepper, roasted, peeled and chopped (can use the store-bought roasted peppers in the jar instead, drained, use approx 1/2 cup, or to tast) |
1 (10 ounce) box frozen chopped spinach, thawed and hand-squeezed dry |
1 cup flour |
1/4 cup grated parmesan cheese, to taste |
1/2-1 teaspoon seasoning salt |
1 teaspoon dry basil, to taste |
8 eggs |
2 cups milk |
2 cups grated provolone cheese, divided (i have used mozza or marble cheese, they are just as good also) |
Directions:
1. Set the oven to 375 degrees F.
2. Grease a 13 x 9-inch baking pan.
3. In a large skillet brown and crumble the sausage; drain any fat.
4. Add in the onions, mushrooms and the garlic (if using) cook until onions are semi-soft.
5. Arrange the sausage mixture in the bottom of the greased baking dish.
6. Sprinkle half of the roasted peppers over the sausage, then top with the spinach.
7. Sprinkle with 1 cup (or more if desired) the grated cheese.
8. In a large bowl combine the flour with Parmesan cheese, seasoning salt and basil.
9. In another bowl,combine the eggs and the milk; beat until smooth.
10. Add in the egg mixture to the flour mixture; beat until well blended then pour over the spinach in the pan.
11. Bake for 25-30 minutes, or until a knife inserted in the middle comes out clean.
12. Remove from the oven.
13. Sprinkle the casserole with remaining red peppers and the provolone cheese.
14. Return to oven for an additional 2-3 minutes, or until the cheese is melted.
15. Let sit for 5-6 minutes, before cutting into squares.
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