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Sausage + Spinach Casserole




Source of Recipe


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List of Ingredients




1 lb. loose pork sausage
1 large chopped onion
butter
3 tbsp. flour
2 c. half + half
1 beef bouillon packet
2 c. shredded Mexican or Cheddar cheese, divided, (8oz. pkg.)
1 - 2 tsp. sugar, or to taste
1 tsp. salt
1/4 tsp. pepper
hot pepper sauce to taste (maybe about 6 shakes)
2 10oz. pkgs. frozen chopped spinach, thawed and squeezed dry
1 lb. box penne pasta, cooked al dente to pkg. directions

Recipe



Preheat oven to 375.
Cook crumbled sausage in a frying pan until no longer pink, making sure sausage is broken up. Transfer to a large bowl with a slotted spoon.
Add the onion to the skillet saute about 5 minutes; then remove with a slotted spoon to the sausage bowl.
Add butter to the grease in skillet so it measures 3 - 4 tbsp.
Add the flour to the grease and stir until pasty.
Gradually add the half + half and stir to make a medium white sauce.
Add the bouillon packet to the sauce and stir. Add milk to sauce if it gets too thick.
Add 1/2 bag of the shredded cheese to the sauce.
Add the sugar, salt, pepper and hot sauce.
Next return the sausage and onions to the sauce. Remove from the heat and keep warm.
Mix the spinach and penne in the large bowl you had the sausage in, making sure spinach is separated.
Pour the sauce over the pasta/spinach mixture and then transfer to a casserole dish.
Bake for 15 minutes.
Top with the remaining cheese mixture and bake additional 5 minutes or until the cheese melts.