Prep Time: 20 minutes (Ready in 1 hour)

FILLING
1     lb. bulk Italian sausage 
1     tablespoon oil 
1     large onion, coarsely chopped 
1     large red bell pepper, coarsely chopped 
1     (8-oz.) pkg. fresh whole mushrooms, sliced 
2     (9-oz.) pkg. frozen spinach in a pouch, thawed, drained 
2     cups (8 oz.) shredded mozzarella or provolone cheese 

 

TOPPING

1 1/2     cups Martha White® Self-Rising Flour 
1/2     cup grated Parmesan cheese 
1 1/4     cups milk 
1/2     cup butter or margarine, melted 
5     eggs, beaten 
     

1 .    Heat oven to 400 degrees F. Grease 13x9-inch (3-quart) baking dish. In large skillet, cook sausage over medium-high heat for 8 minutes or until browned. Remove from skillet; drain on paper towels.
2 .    Heat oil in same skillet over medium-high heat until hot. Add onion and bell pepper; cook 5 minutes. Add mushrooms; cook 3 minutes or until vegetables are tender.
3 .    Stir in spinach and cooked sausage. Pour into greased baking dish. Sprinkle with cheese. 
4 .    In medium bowl, combine all topping ingredients. With wire whisk, beat until smooth. Pour over filling in baking dish. 
5 .    Bake at 400 degrees F. for 35 to 40 minutes or until golden brown.

10 servings

 

recipe source: MarthaWhite.com