The Power of Spinach

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The sausage and spinach really compliment each other.  A distinct possibility for your Holiday feast.  

ITALIAN SAUSAGE AND SPINACH CASSEROLE

(This is a Better Homes and Gardens Recipe)

• 3/4 pound fresh Italian sausage links
• 2 packages (10 oz.) frozen chopped spinach, thawed and well drained
• 1 can (15-19 oz.) white kidney beans (cannelloni) or great northern beans, rinsed and drained
• 1 small red onion, finely chopped
• ¾ cup evaporated skim milk
• ½ cup grated Romano or Parmesan cheese
• 1 teaspoons finely shredded lemon peel
• 1 tablespoon lemon juice
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1/3 cup fine dry bread crumbs
• 2 cloves garlic, minced
• 4 teaspoons margarine or butter, melted

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.

In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the cheese, lemon peel, lemon juice, nutmeg, and pepper.  Turn into a greased 2 quart oval or square baking dish.

For topping, in a small mixing bowl combine bread crumbs, remaining ¼ cup of the cheese, garlic, and melted butter; sprinkle on top of casserole.  Bake, uncovered, in a 375 degree oven for 35 minutes or until heated through.