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
- One 19-ounce can lentil soup
- 2 cups individually quick-frounceen (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
Preheat the oven to 400 degrees F. Coat a 2 to 2 1/2-quart baking dish with cooking spray. Remove the casings from the sausage and crumble with a fork.
Heat the oil in a medium skillet over medium heat. Add the sausage and onion; cook, stirring, until the onion softens, about 5 minutes. Add the soup, spinach and oregano; heat through. Add the rice and season with pepper. Transfer to the prepared baking dish; cover with foil. Bake until the rice is tender, about 35 minutes. Top with the cheddar and bake uncovered until the cheese is melted, a few minutes longer.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
330 calories; 12g total fat; 5g total saturated fat; 38mg cholesterol; 672mg sodium; 38g carbohydrates; 7g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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