Tuscan Sausage, Spinach and Cannellini Beans

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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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

1. Preheat oven to 375 degrees.
2. Brown sausages in oil till done, drain and slice into rounds.
3. 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.
4. Turn mixture into a greased 2 qt casserole.
5. In small bowl, mix bread crumbs, remaining 1/4 cup cheese, garlic and melted butter.
6. Sprinkle on top of casserole.
7. Bake uncovered 35 minutes, or until heated through.