| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Italian sausage — bulk |
| 1/2 |
ts |
Salt and pepper |
| 1/4 |
c |
Parmesan cheese — grated |
| 2 |
c |
Milk |
| 1 |
c |
Onions — chopped |
| 9 |
oz |
Spinach; chopped; thawed — |
|
|
Dr |
| 1 |
tb |
Basil — chopped |
| 8 |
|
Eggs |
|
|
Or 1 tsp dried basil |
| 4 |
oz |
Provolone cheese |
| 7 |
oz |
Roasted red peppers |
| 1 |
c |
All-purpose flour |
|
|
Or 1 large red pepper — |
|
|
Roast |
INSTRUCTIONS
Grease 13x9-inch pan. Brown sausage and onions; drain. Arrange sausage
mixture pan. Reserve half of red peppers for garnish; chop remaining red
peppers. Sprinkle chopped red peppers over sausage mixture; top with
spinach. In large bowl, combine flour, Parmesan, basil and salt. In
another large bowl, combine milk and eggs; beat until smooth. Add egg
mixture to flour mixture; beat until well blended. Pour over spinach. (At
this point, casserole can be covered and refrigerated up to two hours.
Continue as directed) Bake at 425 for 20 25 minutes or until knife inserted
in center comes out clean. Meanwhile, cut reserved red peppers as directed
for garnish.* Sprinkle casserole with Provolone cheese. Add red pepper
garnish to top. Bake 1-2 minutes til cheese melts. Let stand five minutes.
Cut and serve. *To make make poinsettia garnish, cut reserved peppers into
6-8 petal shapes. Place on top in pinwheel fashion. Place 1 teaspoon cheese
or basin in center. Source: Pillsbury Holiday Classic Cookbook.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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