Bean, Sausage, and Spinach Casserole |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A bunch of Swiss Chard, 3 to 5 cups, stems removed, chopped, can be used instead of spinach. Swiss Chard is hard to find where I live, and the difference in taste is minimal. Red Swiss Chard can be used to give the dish a different visual appeal. Ingredients:
1 lb italian sausage (i like the hot better than the mild) |
1 small bunch fresh spinach leaves, chopped (3 to 5 cups) or 1 small one 1 pound package of frozen cut spinach leaves, thawed |
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans great northern beans |
1 onion, chopped |
3 garlic cloves, minced (about 1 tablespoon) |
1 tablespoon fennel seeds, ground or 1 small fennel bulb, finely chopped |
2 tablespoons sage, fresh and chopped or 1 tablespoon dried ground sage |
1/4 teaspoon salt |
1 1/2 cups parmesan cheese, grated |
Directions:
1. Remove the casing from the Italian sausage and brown over medium heat for 5 to 7 minutes, until lightly browned. Remove sausage and when cooled, crumble the sausage.
2. Add the fennel, onion, and garlic to the skillet and cook over medium heat until onions are translucent, about 5 minutes.
3. In a large bowl, mix the fennel, onion, and garlic with the spinach, beans, sausage, Parmesan cheese, sage, salt and pepper. Spoon the mixture into an 8 by 8 inch baking dish.
4. Cover the dish with tin foil and bake for 30 minutes at 350 degrees.
5. Optional: Substitute 1 (15 oz) can white Kidney beans (cannelloni beans), and 1 (15 oz) can Kidney beans, or 2 (15 0z) cans of Navy beans for the 2 (15 oz) cans of Kidney beans.
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