260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

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Oryana Natural Foods Market

Spinach and Sausage Casserole

September 5, 2011, 12:09 pm

From May's
Serves 6

½ pound Italian sausage or vegan Italian sausage
1 small onion, minced
1 16-ounce jar roasted red peppers, drained
1 10-ounce package frozen, chopped spinach thawed, drained, and
1 cup all-purpose flour
½ cup grated Parmesan cheese
1 teaspoon basil
½ teaspoon sea salt
8 eggs
2 cups milk
1 cup shredded, aged Provolone cheese

In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain off fat. Transfer to a greased 3-quart baking dish. Sprinkle with half of the red peppers; top with steamed fresh or frozen spinach. In a bowl, combine the flour, Parmesan cheese, basil, and salt. Whisk together eggs and milk; stir into the flour mixture until blended. Pour over the spinach. Bake uncovered at 425° for 15 - 20 minutes or until a knife inserted in the center comes out clean. Top with Provolone cheese and remaining red peppers. Bake 5 minutes longer or until cheese melts. Let stand a few minutes before serving.