Italian Sausage and Spinach Casserole

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

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14 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 35 mins 375°F
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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 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
tablespoon lemon juice
1/4
teaspoon ground nutmeg
1/8
teaspoon pepper
1/3
cup fine dry bread crumbs
2
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)
    Per serving:
  • 361 kcal cal.,
  • 23 g fat
  • (7 g sat. fat,
  • 55 mg chol.,
  • 909 mg sodium,
  • 24 g carb.,
  • 4 g fiber,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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