Mexican Spinach And Sausage Casserole Recipes

MEXICAN POTATO SAUSAGE CASSEROLE

Steps:

• Heat oven to 350 degrees F. Spray 8 or 9-inch square baking dish with nonstick cooking spray. In 10-inch skillet cook sausage and green pepper over medium-high heat 8 to 10 minutes or until sausage is browned and cooked through; drain.
• Place half of the Simply Potatoes in prepared baking dish. Top with half of the sausage and 3/4 cup of cheese; repeat.
• Combine eggs and milk in medium bowl; beat well with fork. Pour egg mixture evenly over layered mixture in pan. Cover with foil; bake for 45 minutes. Uncover; add chopped tomato and remaining 1/2 cup cheese. Bake, uncovered, for an additional 10 to 15 minutes or until knife inserted in center comes out clean.
• Let stand 10 minutes before serving.

SPINACH, SAUSAGE, AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.

MEXICAN SPINACH CASSEROLE

Steps:

• Dice the peppers and onions, cook in some oil until translucent
• (Optional) Chop up some jalapenos and add to the peppers and onions
• Transfer peppers and onions into a large prep bowl
• Add the spinach to the pan and cook until thawed (optionally, microwave and drain), try to remove as much moisture as possible from the spinach
• Move the spinach to the prep bowl
• Add ground pork to the pan, cook until browned
• Add taco seasoning and mix
• Transfer to the prep bowl
• Drain the Rotel and add to the prep bowl
• Add sour cream, mozzarella and cream cheese to prep bowl, mix
• Transfer to either one large baking dish or an 8" square and a 9x13
• Bake for 40 minutes at 350

SAUSAGE AND SPINACH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350.
• Grease 9" square pan with a bit of butter.
• Add rest of butter to skillet. Saute onion for 2 minute on med heat, then add mushrooms and garlic. Cook and stir for 4 minutes, until mushrooms have begun to soften, and remove to a bowl.
• Add spinach to skillet and saute lightly, just for a minute or two. Drain by pressing a spatula against the spinach.
• To assemble, layer half of sausage in baking dish. Top with 1/3 of cheese. Add mushroom mixture, then 1/3 of cheese. Add spinach, then rest of cheese, then rest of sausage.
• Beat eggs with cream and seasonings. Pour over other ingredients.
• Casserole can be refrigerated overnight at this point.
• Bake at 350 for 30 minutes, until center is set. Cool for 10 minutes before cutting.

MEXICAN-STYLE CHEESE AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350°F. Sauté sausage in heavy large skillet over medium-high heat until brown, breaking up clumps with back of spoon, about 7 minutes. Using slotted spoon, transfer sausage to 8x8x2-inch glass baking dish or other ovenproof pan. Mix chopped green chilies, 3 tablespoons cilantro and hot sauce into sausage. Sprinkle cheddar cheese, Monterey Jack cheese, then remaining 1 tablespoon cilantro over sausage mixture. Bake casserole 10 minutes.
• Wrap tortillas tightly in foil. Place in oven to heat through alongside sausage casserole. Continue to bake casserole until cheeses bubble and sausage mixture is heated through, about 10 minutes longer.
• Serve sausage and cheese mixture with warm tortillas.