Dandelion Casserole

It seems like a lot of greens but they cook down to almost nothing.And if you want you can replace the dandelion with spinach. I use hot sausage which gives this a real kick, but if you rather go for mild or just use chopped beef.

• Ready In: 53 mins
• Serves: 6-8

Ingredients

• 1  lb cooked pasta
• 1⁄2 lb  crumbled sausage
• 1  lb  chopped beef
• 1  cup  breadcrumbs
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons  finely chopped onions
• 2  cloves garlic, chopped
• 1  teaspoon salt
• 1  egg
• 1⁄4 cup milk
• 6  cups  young stems removed  dandelion greens
• 4 -6  cups  of your favorite tomato sauce
• 1  teaspoon dried oregano or 1  teaspoon dried basil or 1  teaspoon dried marjoram
•  salt and pepper
• 1⁄2 cup  grated parmesan cheese

Directions

1. Blanch greens for 3 minutes and set aside.
2. Brown meats, onion and garlic, add bread crumbs, parsley, dried herbs, salt, pepper, egg, and milk.
3. Squeeze dandelion greens of all moisture.
4. In a buttered casserole alternate layers of dandelions, pasta, crumbled browned meat mixture and tomato sauce.
5. Top with cheese and bake 350 degrees for 20-30 minutes.
6. Garnish with hot pepper flakes and Parmesan cheese and serve with crisp fresh bread.