Basil Creamed Spinach with Mushrooms, Buffalo Style

Basil Creamed Spinach with Mushrooms, Buffalo Style

Peggi Weaver Tebben

"Al Fresco Buffalo Chicken Sausage enhances the flavor of the sauteed vegetables, bound together by the soup starter. Placed atop a bed of egg noodles & topped with real Parmesan cheese & green onions. This is a meal in itself but also goes well with fresh sliced tomatoes or a tossed salad & grilled french bread."
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35 m servings
Serving size has been adjusted!
Original recipe yields 5 servings

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  1. Place olive oil in large skillet. Heat & then add the onions, cucumbers, & bell peppers. Saute on medium heat for about 5 minutes & then add the mushrooms & continue sauteing until mushrooms are tender-crisp. While this is sauteing, heat your grill & grill sausages until done. Set aside.
  2. Drain spinach & add to the skillet.
  3. Next add the soup starter & heat through. Next, add the cornstarch mix & continue heating on medium heat until thickened.
  4. Salt & pepper to taste.
  5. Place on top of prepared noodles & top with shredded Parmesan cheese & chopped green onions.


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