Italian Sausage and Spinach Casserole

Italian Sausage and Spinach Casserole
Makes 6 servings
Prep: 25 min.
Bake: 35 min.

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


  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.

Nutrition facts per serving:
calories: 361
total fat: 23g
saturated fat: 7g
cholesterol: 55mg
sodium: 909mg
carbohydrate: 24g
fiber: 4g
protein: 19g
vitamin A: 57%
vitamin C: 19%
calcium: 27%
iron: 19%

Source: Better Homes and Gardens