Spinach, Potato, and Italian Sausage Casserole
I threw this together this evening, and it was pretty darned good.
12 oz. bag frozen spinach; thawed and excess water squeezed out
1 lb Italian Sausage
2 medium onions, diced
4 medium potatoes, diced
1 poblano chili, roasted, skinned, and cleaned (diced)
Bring a medium pot of water to a boil and add diced potatoes. Cover and simmer gently until tender. In the meantime add Italian sausage to a large skillet and cook until no longer pink. Remove sausage to drain on plate covered with paper towels. Add onions to the pan drippings; saute for a couple of minutes; then add garlic.
When onions are tender, add a tablespoon or two of butter; then add equal amount of flour. Stir constantly until flour is incorporated and a smooth roux forms. Gradually stir in milk and continue cooking until a cream sauce forms. While stirring, add Parmesan cheese. Stir until smooth.
Adjust seasonings by adding more cheese, salt and pepper as desired. Add spinach and cook until heated through and well blended. Stir in potatoes, sausage and poblano.
Place in a casserole dish; top with more cheese; bake at 350 for 20 minutes or so.