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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