Recipe - Spinach-Sausage Casserole

2 pack (10oz) Frozen Chopped
Spinach; thawed and drained
1 cn (15oz) Beans; rinsed and
drained (Recommend Great
Northern Beans)
2 Italian Sausage Links;
cooked and cut or sliced up
1 cn (12oz) Evaporated Milk
Three fourths cup Onion; Chopped
One half cup Parmesan Cheese; grated and
divided
1 tablespoon Lemon Juice
1 teaspoon Lemon Peel; grated
One fourth teaspoon Ground Nutmeg
1/8 teaspoon Black Pepper
2 Cloves Garlic; minced
4 teaspoon Butter or Margarine
1/3 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 nofail onedish meal.

In a mediumsized skillet over medium heat, brown the Italian sausage in a
splash of olive oil. Slice the sausages into about 1/2inch 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 2quart ovenproof 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 preheated 375F degree oven for about 30 minutes.
Remove from the oven and cool slightly before serving.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Sep 25, 1998, converted by MM_Buster
v2.0l.