I brought this to a potluck organized by a friend and ended up being invited to another potluck. Many of my friends don’t like spinach, but this made them temporarily love those little healthy greens. I won’t complain. I can always make my friends one of this in exchange of my favorite dish that they make. Sounds pair for a potluck trade? Definitely!
It is. I cooked it one time for lunch, and another time for dinner. It wasn’t too heavy; it wasn’t too light. Just pair it up with a favored side dish and you can serve it any time; anywhere.
1 package (6 ounces) Kraft savory herb-flavored stuffing mix
1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
1/4 cup chopped green onions
1/2 teaspoon minced garlic
1 package (10 ounces) Green Giant frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1-1/2 cups Borden half-and-half cream
3 Eggland’s eggs
2 tablespoons grated Sargento Parmesan cheese
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 11×7-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture.
Bake at 400° for 35-40 minutes or until a thermometer reads 160°. Sprinkle with Parmesan cheese; bake 5 minutes longer or until bubbly.
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Quick Tip: Add extra spinach or sausage if you’re a fan of either.