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Lentil-Sausage Casserole

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  55 Minutes
  4 servings
Lentil soup is the base for this sausage and spinach casserole. Make it a meal: Serve with a simple green salad tossed with red-wine vinaigrette.
2 links  hot Italian-style turkey sausage
1 teaspoon  extra-virgin olive oil
1   onion, chopped
1 19-ounce can   lentil soup
2 cups  individually quick-frozen (IQF) spinach
1 teaspoon  dried oregano
1/2 cup  uncooked converted white rice
Freshly ground pepper to taste
1/2 cup  shredded extra-sharp cheddar cheese
Preheat oven to 400°F. Coat a 2- to 2 1/2-quart baking dish with cooking spray. Remove casings from sausage and crumble with a fork.

Heat oil in a medium skillet over medium heat. Add sausage and onion; cook, stirring, until the onion softens, about 5 minutes. Add soup, spinach and oregano; heat through. Add rice and season with pepper. Transfer to the prepared baking dish; cover with foil. Bake until rice is tender, about 35 minutes. Top with Cheddar and bake uncovered until the cheese is melted, a few minutes longer.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 330
Fat. Total: 12g
Protein: 20g
Carbohydrates, Total: 38g
Fat, Saturated: 5g
Fiber: 7g
Cholesterol: 38mg
Sodium: 672mg
% Cal. from Fat: 33%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Susan, RI Reviewed: 01/20/2009
Lenti-Sausage casserole
I think you forgot to tell us to add a little bit of water I made it as directed and found the long grain rice to still be hard, maybe the next time I,ll use par boiled rice, otherwise it was tasty. I used broken up Veggie patties instead of sausage as we are vegetarians.
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