Monday, March 23, 2009

Italian Sausage and Spinach Casserole

  • 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

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. Makes 6 servings.

From Better Homes and Gardens
Submitted by Shelli

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