Chorizo Spinach Casserole

I created this rustic dish (with much inspiration from a BHG recipe) to use some homemade chorizo sausage. I quite enjoyed the results...hope you do to!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 3⁄4 lb  fresh ground chorizo sausage
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1 (15 ounce) can white beans, drained
• 1⁄2 cup  finely chopped red onion
• 1 (5 ounce) can evaporated milk (skim OK)
• 1⁄2 cup  grated parmesan cheese, divided
• 1  tablespoon lemon juice
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon pepper
• 1⁄3 cup  fine dry breadcrumb
• 2  garlic cloves, minced
• 1  tablespoon butter, melted

Directions

1. In a large skillet cook chorizo over medium heat about 5-7 minutes or until cooked through. Use a wooden spoon to crumble up the meat as it cooks. Remove from heat and drain off any rendered fat.
2. In the same skillet, mix spinach, beans, onion, milk, 1/4 cup of the cheese, lemon juice, nutmeg, and pepper with the cooked chorizo.
3. Transfer mixture to a greased 2-quart baking dish.
4. In a small mixing bowl combine bread crumbs, remaining 1/4 cup of cheese, garlic, and melted butter; sprinkle over casserole mixture.
5. Bake, uncovered, in a 375° F oven for 35 minutes or until heated through.