1 (12 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) package frozen chopped mushrooms
1 (1 ounce) package instant tarragon sausage
1 tablespoon butter
1 cup sour cream
1/4 cup chopped onion
1/2 cup chopped green bell pepper
3 tablespoons brown sugar
1 teaspoon dried orange zest
1 teaspoon salt
1 teaspoon Worcestershire sauce
2 tablespoons orange juice
Preheat oven to 350 degrees F (175 degrees C).
Slice the onion and green bell pepper into 1/2 inch slices. Reserve the strips for garnish. Crumble the green pepper into two separate pieces and place them in the bottom of a 13x9 inch casserole dish.
In a medium saucepan, melt butter, and stir in the sour cream, onion, green pepper, brown sugar, orange zest and salt. Slowly stir the green pepper mix into the butter mixture. Season with Worcestershire sauce and orange juice.
Bake in preheated oven for 45 minutes. For an even browning, place 1/4 cup water in a mixing bowl. Add some to the casserole halfway through and stir well.