Guts
Senior Cook
Polish Sausage/Spinach Bake
Notes: Can be frozen but baked 1 hour, covered. Top with sour cream and parmesan and bake uncovered 5 minutes longer
Some adjustments I have made with this recipe: Used 2 pkg spinach, 1 chopped and 1 leaf, 1-1/2 lb sausage, 2 Tbsp parsley flakes, 2 Tbsp onion flakes, 1/2 tsp salt, 1 Tbsp basil and 1/2 tsp pepper
- 1 10-oz frozen chopped spinach
- 4 cups shredded zucchini
- 1 lb Polish sausage, sliced or chopped
- 5 eggs, slightly beaten
- 1 cup milk
- 3/4 cups finely crushed soda crackers
- 1/2 cup parmesan cheese
- 1 Tbsp dried parsley flakes
- 1-1/2 tsp dried minced onions
- 1/2 tsp salt
- 1/2 tsp basil, crushed
- 1/4 tsp pepper
- 1/2 cup sour cream
- Place spinach in boiling water, return to boil, break up spinach and add zucchini
- Cover, simmer 5 minutes; drain and press out liquid
- Brown sausage; add to spinach along with remaining ingredients except sour cream
- Divide between 2 greased casseroles
- Cover and bake 30 minutes at 350°
- Uncover and spread the 1/2 cup sour cream on top
- Sprinkle with additional parmesan cheese; bake uncovered 15 minutes longer
Notes: Can be frozen but baked 1 hour, covered. Top with sour cream and parmesan and bake uncovered 5 minutes longer
Some adjustments I have made with this recipe: Used 2 pkg spinach, 1 chopped and 1 leaf, 1-1/2 lb sausage, 2 Tbsp parsley flakes, 2 Tbsp onion flakes, 1/2 tsp salt, 1 Tbsp basil and 1/2 tsp pepper