Filling
1
lb bulk Italian pork sausage
1
Tbs vegetable oil
1 large
onion, coarsely chopped (1 cup)
1
large red bell pepper, coarsely chopped (1 1/2 cups)
1
package (8 oz) sliced fresh mushrooms (3 cups)
2
boxes (9 oz each)frozen chopped spinach, thawed, drained
2
cups shredded mozzarella or provolone cheese (8 oz)
Topping
5
eggs, beaten
1¼ cups
milk
½ cup butter or
margarine, melted
1½ cups
Gold Medal® self-rising flour
½
cup grated Parmesan cheese
Heat
oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with
shortening or cooking spray. In 10-inch skillet, cook sausage over
medium-high heat 8 minutes, stirring frequently, until browned.
Remove from skillet; drain.
In
same skillet, heat oil over medium-high heat. Add onion and bell
pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook
and stir 3 minutes or until vegetables are tender. Stir in spinach
and cooked sausage. Pour into baking dish. Sprinkle with cheese.
In
medium bowl, beat topping ingredients with wire whisk until smooth.
Pour over filling in baking dish.
Bake
35 to 40 minutes or until topping is golden brown.
High
Altitude (3500-6500 ft): Bake 30 to 35 minutes.
No comments:
Post a Comment