• Liz Talley - Urban Graze

Mashed Potato Casserole with Spinach & Sausage

Served alongside a salad and/or fruit, this makes a very satisfying meal.

2 c. mashed potatoes

Olive oil

2-3 c. packed fresh spinach (baby sized or rough torn)

Salt and pepper

1½ c. shredded cheddar (or co-jack) cheese

1 Italian-type sausage

2 Tbsp. minced onion

1 clove garlic, pressed or minced

½ tsp. dried rosemary, ground with a pestle or chopped fine

Preheat oven to 350 and grease a medium casserole dish.

Warm the mashed potatoes slightly if they aren’t warm already and put into a large bowl.

Heat 1 Tbsp. olive oil in skillet, then add the spinach. Season with salt and pepper. Cook and stir for about 2-3 minutes, just until wilted and bright green. Fold cooked spinach and cheese into the potatoes; blend well to evenly incorporate. Spread into the prepared dish.

Add 1-2 tsp. olive oil to the skillet. Remove casing from sausage, and cook 7-8 minutes until browned and nearly done. Add onion, garlic, and rosemary; cook a few more minutes until onion and garlic are soft and aromatic, and sausage is fully cooked. Spoon evenly on top of the potato mixture.

Bake 15-20 minutes, until the potatoes have browned on the edges. Serve warm.

*You could substitute chard, beet greens, or rough-torn kale for the spinach.

Recipe created or adapted by Liz Talley, Urban Graze

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