Italian Sausage and Spinach Casserole

Underneath a crisp crumb topping lies a creamy blend of spinach, sausage, and beans.


Italian Sausage and Spinach Casserole

by 3  people


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Servings: 6 servings
Prep Time: 25 mins
Total Time: 1 hr

 
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Ingredients
  • 3/4 pound
    fresh Italian sausage links
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  • 2 10-ounce packages
    fresh spinach, cooked and well drained, or two 10-ounce packages frozen chopped spinach, thawed and well drained
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  • 1 19- or 15-ounce
    can white kidney beans (cannellini) or great Northern beans, rinsed and drained
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  • small red onion, finely chopped
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  • 3/4 cup
    evaporated skim milk
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  • 1/2 cup
    grated Romano or Parmesan cheese
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  • 1 teaspoon
    finely shredded lemon peel
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  • 1 tablespoon
    lemon juice
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  • 1/4 teaspoon
    ground nutmeg
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  • 1/8 teaspoon
    pepper
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  • 1/3 cup
    fine dry bread crumbs
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  • cloves garlic, minced
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  • 4 teaspoons
    margarine or butter, melted
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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. Makes 6 servings.

Nutrition information
Per serving: Calories 361, Total Fat 23 g, Saturated Fat 7 g, Cholesterol 55 mg, Sodium 909 mg, Carbohydrate 24 g, Fiber 4 g, Protein 19 g. Daily Values: Vitamin A 57%, Vitamin C 19%, Calcium 27%, Iron 19%. Percent Daily Values are based on a 2,000 calorie diet
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Penny Smith
Penny Smith's Sausage Casserole

Another great casserole that your family is sure to love.

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