Ingredients:
1 lb bulk Italian sausage
1 cup sliced mushrooms
1 cup chopped onions
2 -3 fresh minced garlic cloves (optional)
1 large red bell peppers, roasted, peeled and chopped ( can use the store-bought roasted peppers in the jar instead, drained, use approx 1/2 cup, or to tast)
1 (10 ounce) boxes frozen chopped spinach, thawed and hand-squeezed dry
1 cup flour
1/4 cup grated parmesan cheese, to taste
1/2-1 teaspoon seasoning salt
1 teaspoon dry basil, to taste
8 eggs
2 cups milk
2 cups grated provolone cheese, divided ( I have used mozza or marble cheese, they are just as good also)
Directions:
Set the oven to 375 degrees F.
Grease a 13 x 9-inch baking pan.
In a large skillet brown and crumble the sausage; drain any fat.
Add in the onions, mushrooms and the garlic (if using) cook until onions are semi-soft.
Arrange the sausage mixture in the bottom of the greased baking dish.
Sprinkle half of the roasted peppers over the sausage, then top with the spinach.
Sprinkle with 1 cup (or more if desired) the grated cheese.
In a large bowl combine the flour with Parmesan cheese, seasoning salt and basil.
In another bowl,combine the eggs and the milk; beat until smooth.
Add in the egg mixture to the flour mixture; beat until well blended then pour over the spinach in the pan.
Bake for 25-30 minutes, or until a knife inserted in the middle comes out clean.
Remove from the oven.
Sprinkle the casserole with remaining red peppers and the provolone cheese.
Return to oven for an additional 2-3 minutes, or until the cheese is melted.
Let sit for 5-6 minutes, before cutting into squares.
Servings: 8
Time preparation: 30 min.
Time total: 60 min.