Emeril Lagasse's Cheesey Sausage Bake

— -- Ingredients:

1 teaspoon butter8 ounces pork sausage, crumbled1 pound mushrooms, cleaned, stemmed and thinly slicedfreshly ground black pepper3 ounces cream cheese (room temperature)1/2 pound ricotta cheese (room temperature)1/2 cup flour1 tablespoon baking powder1/2 teaspoon salt9 large eggs, beaten1/2 pound Monterey Jack cheese, grated1/4 pound Sharp Cheddar cheese, grated2 cups chopped green onions (green part only)

Directions:

1. Butter a large rectangular pan with butter.

2. In a skillet over medium heat, brown the sausage for 4 to 6 minutes. Add mushrooms and saute until wilted, about 3 to 4 minutes. Season with black pepper. Remove from heat and cool slightly.

3. In a large mixing bowl, combine the cream cheese and ricotta cheese and mix thoroughly. Stir in the flour, baking powder and salt. Add the eggs, a little at a time, and mix until fully incorporated. Stir in the sausage/mushroom mixture, grated cheeses and green onions. Pour into the prepared pan and cover tightly with plastic wrap. Refrigerate overnight or for at least 12 hours.

4. Preheat oven to 350 degrees Fahrenheit.

5. Remove mixture from refrigerator and bake for about 45 minutes — or until golden brown and the center slightly jiggles. Remove from oven and cool for 5 minutes before serving; spoon onto serving plates and serve immediately.

Makes 8 to 10 servings.

Recipe copyright ©2000 by Emeril Lagasse