Tuscan Sausage, Spinach and Cannellini Beans |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
If you like spinach, you will like this easy, comfort food type casserole. The addition of the lemon and nutmeg helps give it a nice, fresh taste. It is important to squeeze as much liquid from the spinach as possible. I sometimes use a leftover croissant to make the breadcrumbs. This goes nicely with a Caesar salad. Ingredients:
1 lb hot italian sausage links or 1 lb sweet italian sausage link |
1 tablespoon olive oil |
2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry |
1 (16 ounce) can cannellini beans, drained |
1/2 small onion, finely diced |
3/4 cup heavy cream |
1/2 cup freshly grated parmesan cheese, divided |
1 teaspoon lemon rind, freshly grated |
1 tablespoon fresh lemon juice |
1/4 teaspoon nutmeg |
salt and pepper |
1/3 cup dry breadcrumbs |
1 garlic clove, minced |
4 tablespoons butter, melted |
Directions:
1. Preheat oven to 375 degrees.
2. Brown sausages in oil till done, drain and slice into rounds.
3. In large bowl, combine sausage, spinach, beans, onion, cream, 1/4 cup of the Parmesan cheese, lemon peel and juice, nutmeg, and salt and pepper.
4. Turn mixture into a greased 2 qt casserole.
5. In small bowl, mix bread crumbs, remaining 1/4 cup cheese, garlic and melted butter.
6. Sprinkle on top of casserole.
7. Bake uncovered 35 minutes, or until heated through.
|
|