Recipe by Snow Pea
If you like spinach, you will like this easy, comfort food type casserole. The addition of the lemon and nutmeg helps give it a nice, fresh taste. It is important to squeeze as much liquid from the spinach as possible. I sometimes use a leftover croissant to make the breadcrumbs. This goes nicely with a Caesar salad.
Top Review by OliveLover
We're usually not much into casseroles but this was very good. It gives "creamed spinach" a whole new name. The reason it's not getting 5 stars is the frozen spinach, which is easy to use, but I'm certain this would be better starting with fresh. One slight change - for the topping, I put the garlic clove, some fresh bread crumbs, the cheese and a few cubes of butter into the food processor and made a crumb mixture. Is the 6 oz can of beans is a typo? I used a 15 oz can.
- 1 lb hot Italian sausage links or 1 lb sweet Italian sausage link
- 1 tablespoon olive oil
- 2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
- 1 (16 ounce) can cannellini beans, drained
- 1⁄2 small onion, finely diced
- 3⁄4 cup heavy cream
- 1⁄2 cup freshly grated parmesan cheese, divided
- 1 teaspoon lemon rind, freshly grated
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon nutmeg
- salt and pepper
- 1⁄3 cup dry breadcrumbs
- 1 garlic clove, minced
- 4 tablespoons butter, melted
Directions See How It's Made
- Preheat oven to 375 degrees.
- Brown sausages in oil till done, drain and slice into rounds.
- In large bowl, combine sausage, spinach, beans, onion, cream, 1/4 cup of the Parmesan cheese, lemon peel and juice, nutmeg, and salt and pepper.
- Turn mixture into a greased 2 qt casserole.
- In small bowl, mix bread crumbs, remaining 1/4 cup cheese, garlic and melted butter.
- Sprinkle on top of casserole.
- Bake uncovered 35 minutes, or until heated through.