Autumn Spinach And Italian Sausage Casserole |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Fresh organic spinach really makes this dish special. Wonderful flavors come together to set off the tasty Italian sausage and beans. Can be made with hot sausage if you wish. Ingredients:
3/4 pound fresh italian sausage links |
2 10-ounce packages fresh spinach, cooked and well drained, or two 10-ounce packages frozen chopped spinach, thawed and well drained |
1 19- or 15-ounce can white kidney beans (cannellini) or great northern beans, rinsed and drained |
1 small red onion, finely chopped |
3/4 cup evaporated skim milk |
1/2 cup grated romano or parmesan cheese |
1 teaspoon finely shredded lemon peel |
1 tablespoon lemon juice |
1/4 teaspoon ground nutmeg |
1/8 teaspoon pepper |
1/3 cup fine dry bread crumbs |
2-3 cloves garlic, minced |
4 teaspoons melted |
Directions:
1. In a large skillet cook sausage over medium heat about 8 minutes or until no pink remains, turning often.
2. Drain on paper towels.
3. Slice into bite-size pieces.
4. In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the Romano or Parmesan cheese, lemon peel, lemon juice, nutmeg, and pepper.
5. Transfer mixture to a greased 2-quart oval or square baking dish.
6. For topping, in a small mixing bowl combine bread crumbs, remaining 1/4 cup of the Romano or Parmesan cheese, garlic, and melted margarine or butter; sprinkle atop casserole.
7. Bake, uncovered, in a 375 degrees F oven for 35 minutes or until heated through.
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