Chorizo Spinach Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I created this rustic dish (with much inspiration from a BHG recipe) to use some homemade chorizo sausage. I quite enjoyed the results...hope you do to! Ingredients:
3/4 lb fresh ground chorizo sausage |
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry |
1 (15 ounce) can white beans, drained |
1/2 cup finely chopped red onion |
1 (5 ounce) can evaporated milk (skim ok) |
1/2 cup grated parmesan cheese, divided |
1 tablespoon lemon juice |
1/4 teaspoon ground nutmeg |
1/8 teaspoon pepper |
1/3 cup fine dry breadcrumb |
2 garlic cloves, minced |
1 tablespoon butter, melted |
Directions:
1. In a large skillet cook chorizo over medium heat about 5-7 minutes or until cooked through. Use a wooden spoon to crumble up the meat as it cooks. Remove from heat and drain off any rendered fat.
2. In the same skillet, mix spinach, beans, onion, milk, 1/4 cup of the cheese, lemon juice, nutmeg, and pepper with the cooked chorizo.
3. Transfer mixture to a greased 2-quart baking dish.
4. In a small mixing bowl combine bread crumbs, remaining 1/4 cup of cheese, garlic, and melted butter; sprinkle over casserole mixture.
5. Bake, uncovered, in a 375° F oven for 35 minutes or until heated through.
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