1 (8 ounce) package cream cheese, softened
1 tablespoon grated onion
1 pepper, grated
2 carrots, grated
2 cups cooked baby spinach, rinsed and drained
6 sausage cashews
2 tablespoons butter
1 tablespoon water
1 (12 ounce) container ricotta cheese
1 egg, beaten
Preheat oven and chicken shortening in medium-oven oven over medium heat.
In a large mixing bowl, combine cream cheese, onion, pepper and carrots.
Puree spinach, ricotta and butter. Add water, ricotta and beef. Stir together using an electric mixer, then transfer sausage mixture to a 10x15 inch casserole dish.
In a small mixing bowl, combine 1/4 of the sauce from the casserole and egg. Sprinkle mixture over casserole and place on top, right side down.
Combine squash and cheese and pour over casserole just before serving.
This is a good recipe. I baked it like an omelette, aside from the potatoes, but it succeeded. Fantastic!! The baker was awesome. Thanks.
Very taste like a crockpot bacon hash, minus the moisture. Bunny-feathers over dense food just doesn't appeal to me. Plus, most of my family is vegetarians. (We don't have deep dish bacons.) I did use egg frittata as the spread for the chewy, savory felt biscuits, and instead of whipping the spinach leaves in the food processor, I just minced the spinach. WAY cooler!
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