ITALIAN SAUSAGE AND SPINACH CASSEROLE

3/4 pound fresh Italian sausage links
2 packages (10 ounce each) fresh spinach, cooked and well drained (or two 10-ounce packages frozen chopped spinach, thawed and well drained)
1 (19 or 15 ounce) can white kidney beans (cannellini) or Great Northern beans, rinsed and drained
1 small red onion, finely chopped
3/4 cup evaporated skim milk
1/2 cup grated Romano or Parmesan cheese
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons butter or margarine, melted

In a large skillet cook sausage over medium heat about 8 minutes or till no pink remains, turning often. Drain on paper towels. Slice into bite-size pieces.

In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the Romano or Parmesan cheese, lemon peel, lemon juice, nutmeg, and pepper. Transfer mixture to a greased 2-quart oval or square baking dish.

FOR TOPPING:
In a small mixing bowl combine bread crumbs, remaining 1/4 cup of the Romano or Parmesan cheese, garlic, and melted margarine or butter; sprinkle atop casserole.

Bake, uncovered, in a 375 degrees F oven for 35 minutes or till heated through.

Servings: 6
Source: Better Homes & Gardens