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- 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
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.
- 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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