Yield: 4 servings
|2 packs||(10-oz) Frozen Chopped Spinach; thawed and drained|
|1 can||(15-oz) Beans; rinsed and drained (Recommend Great Northern Beans)|
|2||Italian Sausage Links; cooked and sliced|
|1 can||(12-oz) Evaporated Milk|
|¾ cup||Onion; Chopped|
|½ cup||Parmesan Cheese; grated and divided|
|1 tablespoon||Lemon Juice|
|1 teaspoon||Lemon Peel; grated|
|¼ teaspoon||Ground Nutmeg|
|⅛ teaspoon||Black Pepper|
|2||Cloves Garlic; minced|
|4 teaspoons||Butter or Margarine|
|⅓ cup||Very fine Dry Bread Crumbs|
Well, we've made it to our final offering from The Cook & Kitchen Staff's "Creative Casserole" collection. Today's recipe is a fantastic finale for your recipe files, because it's handy to have around for leftover sausage links like from yesterday's breakfast or last night's dinner.
Don't hesitate to experiment with this Italian sausage, spinach, and beans concoction. Use a mild or spicy Italian sausage. Brown the sausage, or use leftover grilled Italian sausages. You are in control of spicing up or toning down this savory casserole, so try preparing it as your taste buds desire. It's a no-fail one-dish meal.
In a medium-sized skillet over medium heat, brown the Italian sausage in a splash of olive oil. Slice the sausages into about ½-inch thick pieces after removing any excess fat, and reserve.
In a large mixing bowl, combine the spinach, beans, Italian sausage, evaporated milk, and chopped onion. Stir in half of the parmesan cheese, lemon juice and peel, nutmeg, and pepper. Transfer the mixture to a lightly greased 2-quart oven-proof baking dish.
In a small skillet, sauté the minced garlic in the butter or margarine over medium heat, just until tender. Remove the skillet from the heat and add the bread crumbs to the sautéed garlic. Stir to combine, then add the remaining Parmesan cheese to the skillet and stir again. Sprinkle the bread crumbs over the spinach and sausage mixture, making sure to distribute the topping evenly.
Bake, uncovered, in a pre-heated 375-F degree oven for about 30 minutes.
Remove from the oven and cool slightly before serving.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Sep 25, 1998, converted by MM_Buster v2.0l.