Chorizo Spinach Casserole

Name: Chorizo Spinach Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
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

Recipe by flower7

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: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.
In the same skillet, mix spinach, beans, onion, milk, 1/4 cup of the cheese, lemon juice, nutmeg, and pepper with the cooked chorizo.
Transfer mixture to a greased 2-quart baking dish.
In a small mixing bowl combine bread crumbs, remaining 1/4 cup of cheese, garlic, and melted butter; sprinkle over casserole mixture.
Bake, uncovered, in a 375° F oven for 35 minutes or until heated through.