Sunday, October 28, 2012
Scrambled Eg Spinach Casserole
Makes 8 Serving
2. tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1/8 teaspoon plus 1/2 teaspoon salt , divided
1/8 teaspoon plus 1/4 teaspoon pepper , divided
2 cups 2% milk
1/2 pound bulk Italian sausage
1/2 cup chooped sweet onion
3 tablespoons half-in-half cream
1 package (10 ounces) frozen chopped spinach , thawed and squeezed dry
1-1/2 cups (6 ounces) crumbled feta cheese
1/4 cup solf bread crumbs
1 tablespoo butter , melted
2 tablespoons grated Parmesan cheese
1/4 teaspoon paprika
1. In a small saucepan , melt butter . Stir in nutmeg and 1/8 teaspoon each salt and pepper until smooth ; gradually add milk . Bring to a boil ; cool and stir for 2 minutes or until thickened . Remove from the heat ; cool completely .
2. Meanwhile , in a large skillet , cook the sausage , onion and remaining salt and pepper over medium heat until meat is no longer pink ; drain . Transfer mixture to a greased 13-inchx9-inch baking dish ; set aside .
3. In a large bowl , whisk the eggs and cream . Stir in the spinach . feta and cooled white sauce . Pour over sausage mixture . Cover and refrierate overnight .
4 . Remove from the refrigator 30 minutes before baking . For topping . toss bread crumbs and melted butter , sprinkle over casserole . Top with Parmesan cheese and paprika .
5. Bake uncovered at 350* for 45 to 50 minutes or until a knike inserted near the center comes out clean . Let stand for 10 minutes before serving .
This is a fantastic make ahead casserole that is ideal for company . Nutmeg is a wonderful complement to the sausage and spinach and mild feta .