Italian Sausage & Spinach Casserole - 24g Carbs, 4g Fiber
From: Better Homes and Gardens
Makes 6 servings
Prep: 25 min.
Bake: 35 min.
3/4 lb fresh Italian sausage links
2 10-oz pkg fresh spinach, cooked and well drained, or
two 10-oz pkg frozen chopped spinach, thawed and well drained
1 19- or 15-oz 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 tsp finely shredded lemon peel
1 Tbsp lemon juice
1/4 tsp ground nutmeg
1/8 tsp pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 tsp 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.
Makes 6 servings
Nutrition Facts per Serving:
361 Calories, 23g Total Fat, 7g Saturated Fat, 55mg Cholesterol,
909mg sodium, 24g Carbs, 4g Fiber, 19g Protein
57% Vitamin A, 19% Vitamin C, 27% Calcium, 19% Iron