Now that it is the season for backyard barbeques, you may find you have left-overs in various amounts. None seem sufficient for a full meal. This is one of my go-to recipes for using up left-overs. A few sausages? Some cooked vegetables or veggie tray? Zucchinis mounding up mid-summer? About the only things that are constant are the spinach and potatoes (making potato salad? cook a few extra). The cherry tomatoes look pretty if arranged on the top layer, but olives look well too. This lends itself nicely to an Italian or Greek seasoning combination, and basil and oregano are available fresh!
POTATO, SPINACH, SAUSAGE CASSEROLE AKA “Triple S: Sausage, Spinach & Spud”
Shared by Gail Kachnycz 8/24/2021
Servings: about
8, depending on the size of the dish you use and number of portions you cut
Ingredients: NOTE: Bake & cool potatoes in advance
2 cups Chopped
Brown & Serve Breakfast Sausage (about 12 links) Can substitute other meat
2 cups Cubed
cooked/baked potatoes (3-4 depending on size of potatoes)
1 TBSP Olive Oil
(Gazebo Room Dressing can be used & has spices in it already!)
½ cup Chopped
Onion (sweet/Vidalia goes well)
1 TBSP Minced Garlic
(minced garlic in jar w/ olive oil stores in fridge)
2 cups Chopped
fresh baby spinach (can use frozen but be sure to strain out the water)
1-2 cups Left-over
cooked vegetables such as broccoli, cauliflower, green beans.
Can
use fresh veggies such as zucchini, summer squash, bell pepper, cherry
tomatoes.
½-1 cup Mozzarella
cheese, shredded. Other cheeses can be used such as Feta or Cheddar
1/3 cup Fat free
milk
2 Large
Eggs
To taste Spices:
whatever goes well with the ingredients. Mexican: chili powder, Savory:
ground
sage, ground thyme, Italian/Greek: Mrs. Dash Low-Salt Seasoning
Optional Salt. I do
not add salt. The sausage and the cheeses have salt in them
2 TBSP Grated
Parmesan Cheese
Instructions:
1. Bake about 4 potatoes earlier in the day or week.
Allow to cool so you can cube them. They also can be refrigerated for a couple
of days until you are ready to make the casserole.
2. In a large skillet, cook 12 Brown & Serve Sausage
Links, set aside to cool in a large bowl
3. In the same skillet, use the olive oil and saute the
minced garlic & onion until translucent, about 5 minutes. Cut up &
saute any fresh veggies except for the cherry tomatoes.
4. If using cherry tomatoes, use about 12-16, cut them in
half and save in a separate bowl.
5. Cut up the sausage & potatoes. Roughly chop fresh
spinach.
If using frozen
spinach, microwave just enough to soften, press out the water.
6. Mix well in large mixing bowl: sausage, potatoes,
spinach, sautéed veggies, any cooked veggies. Add Mozzarella cheese &
spices; mix well.
7. In a separate medium sized bowl, beat the eggs. Mix in the
milk.
8. Preheat the oven to 400 degrees F while you assemble the casserole.
Spray the 2-3 quart casserole
dish with cooking spray. Spoon half of the Triple S mixture into the dish.
Place half the cherry tomatoes over the mixture. Spoon on the rest of the
mixture, spread evenly, place the remaining cherry tomatoes on top evenly over
the surface.
9. Whisk or beat the egg mixture again just enough to combine thoroughly. Pour the egg mixture evenly over the casserole.
10. Sprinkle the Parmesan cheese over the top. Bake
uncovered.
11. Bake 20-25
minutes or until the top is golden brown and springs back when touched. The
beauty of using ingredients that are already cooked, especially the sausage and
potatoes, is that you don’t have to worry that the meat will be undercooked or
the potatoes will be crunchy.
This makes a great “company meal.” It does require a lot of preparation, but you can assemble earlier in the day except for the egg mixture. When your guests arrive, make the egg mixture, pour over the casserole, and top with the Parmesan cheese. Then just put it in the oven and enjoy your guests.
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