Bean Sausage And Spinach Casserole Recipes

TUSCAN SAUSAGE, SPINACH AND CANNELLINI BEANS

Tuscan Sausage, Spinach and Cannellini Beans image

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.

Provided by Snow Pea

Categories Meat

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

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.

BEAN, SAUSAGE, AND SPINACH CASSEROLE

Bean, Sausage, and Spinach Casserole image

A bunch of Swiss Chard, 3 to 5 cups, stems removed, chopped, can be used instead of spinach. Swiss Chard is hard to find where I live, and the difference in taste is minimal. Red Swiss Chard can be used to give the dish a different visual appeal.

Provided by Starman5

Categories One Dish Meal

Time 45m

Yield 6 1 cup servings, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb Italian sausage (I like the hot better than the mild)
1 small bunch fresh spinach leaves, chopped (3 to 5 cups) or 1 small one 1 pound package of frozen cut spinach leaves, thawed
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans great northern beans
1 onion, chopped
3 garlic cloves, minced (about 1 tablespoon)
1 tablespoon fennel seeds, ground or 1 small fennel bulb, finely chopped
2 tablespoons sage, fresh and chopped or 1 tablespoon dried ground sage
1/4 teaspoon salt
1 1/2 cups parmesan cheese, grated

Steps:

Remove the casing from the Italian sausage and brown over medium heat for 5 to 7 minutes, until lightly browned. Remove sausage and when cooled, crumble the sausage.
Add the fennel, onion, and garlic to the skillet and cook over medium heat until onions are translucent, about 5 minutes.
In a large bowl, mix the fennel, onion, and garlic with the spinach, beans, sausage, Parmesan cheese, sage, salt and pepper. Spoon the mixture into an 8 by 8 inch baking dish.
Cover the dish with tin foil and bake for 30 minutes at 350 degrees.
Optional: Substitute 1 (15 oz) can white Kidney beans (cannelloni beans), and 1 (15 oz) can Kidney beans, or 2 (15 0z) cans of Navy beans for the 2 (15 oz) cans of Kidney beans.

Nutrition Facts : Calories 580.5, Fat 28.6, SaturatedFat 11.7, Cholesterol 65.1, Sodium 1402.7, Carbohydrate 43.1, Fiber 9.9, Sugar 2.2, Protein 38.4

WHITE BEAN, SAUSAGE AND SPINACH CASSEROLE

White Bean, Sausage and Spinach Casserole image

White beans, Italian sausage, spinach and tomatoes make a flavorful and surprisingly sophisticated casserole. Casseroles might have a humble reputation, but this one is special enough to serve at your next dinner party.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 lb bulk mild Italian sausage
1 medium onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 tablespoons Gold Medal™ all-purpose flour
1 bag (5 oz) fresh baby spinach
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
3/4 cup Progresso™ plain panko crispy bread crumbs

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes; continue to cook 3 to 4 minutes, stirring frequently, until vegetables have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly.
Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans; cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish.
In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top.

Nutrition Facts : Calories 420, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 7 g, TransFat 0 g

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