Italian Sausage and Spinach Casserole


Italian Sausage and Spinach Casserole
Makes: 6 servings
Prep 25 mins Bake 375°F 35 mins
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Italian Sausage and Spinach Casserole
Ingredients
  • 3/4 pound  fresh Italian sausage links
  • 2 10 ounce package fresh spinach, cooked and well drained, or two 10-ounce packages frozen chopped spinach, thawed and well drained
  • 1 15 - 19 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. Makes 6 servings.

Nutrition Facts (Italian Sausage and Spinach Casserole)
  • Servings Per Recipe 6,
  • cal. (kcal) 361,
  • Fat, total (g) 23,
  • chol. (mg) 55,
  • sat. fat (g) 7,
  • carb. (g) 24,
  • fiber (g) 4,
  • pro. (g) 19,
  • vit. A (RE) 587,
  • vit. C (mg) 11,
  • sodium (mg) 909,
  • calcium (mg) 273,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
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