Italian Sausage and Spinach Casserole
Underneath a crisp crumb topping lies a creamy blend of spinach, sausage, and beans.
Ingredients
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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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1 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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2 cloves garlic, minced
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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. Makes 6 servings.
Nutrition information
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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