Italian Sausage And Spinach Casserole |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Crisp layer of bread crumbs tops a filling blend of spinach, sausage, and beans. Evaporated milk makes it rich and creamy. 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 cloves garlic, minced |
4 teaspoons margarine or butter, melted |
Directions:
1. In a large skillet cook sausage over medium heat about 8 minutes or until no pink remains, turning often. Drain on paper towels. Slice into bite-size pieces.
2. 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. Transfer mixture to a greased 2-quart oval or square baking dish.
3. 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. Bake, uncovered, in a 375 degrees F oven for 35 minutes or until heated through.
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