Ingredients

• 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

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.