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Sausage Spinach Casserole Recipe

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This spinach casserole, from Lynn Salsbury of Herington, Kansas, makes a light main dish or hearty side dish. "It's really good with plenty of spinach, beans and nice garlic flavor," she reports. "It's also a great way to use up leftover sausage."
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 2 packages (10 ounces each) frozen chopped spinach, thawed and drained
  • 1 can (15 ounces) great northern beans, rinsed and drained
  • 2 cooked Italian sausage links, sliced
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup chopped onion
  • 1/2 cup grated Parmesan cheese, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 2 garlic cloves, minced
  • 4 teaspoons butter
  • 1/3 cup dry bread crumbs

Nutritional Facts

1 serving (1 cup) equals 474 calories, 24 g fat (12 g saturated fat), 77 mg cholesterol, 1,066 mg sodium, 37 g carbohydrate, 8 g fiber, 27 g protein.

Directions

  1. In a bowl, combine the first five ingredients. Stir in 1/4 cup cheese, lemon juice and peel, nutmeg and pepper. Transfer to a greased 2-qt. baking dish.
  2. In a skillet, saute garlic in butter until tender. Remove from the heat; stir in bread crumbs and remaining cheese. Sprinkle over spinach mixture. Bake, uncovered, at 375° for 30 minutes or until heated through. Yield: 4 servings.
Originally published as Sausage Spinach Casserole in Quick Cooking September/October 1998, p42

Nutritional Facts

1 serving (1 cup) equals 474 calories, 24 g fat (12 g saturated fat), 77 mg cholesterol, 1,066 mg sodium, 37 g carbohydrate, 8 g fiber, 27 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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