Chorizo Spinach Casserole

Name: Chorizo Spinach Casserole
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

12 ingredients

5 steps

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

Directions

1

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.
2

In the same skillet, mix spinach, beans, onion, milk, 1/4 cup of the cheese, lemon juice, nutmeg, and pepper with the cooked chorizo.
3

Transfer mixture to a greased 2-quart baking dish.
4

In a small mixing bowl combine bread crumbs, remaining 1/4 cup of cheese, garlic, and melted butter; sprinkle over casserole mixture.
5

Bake, uncovered, in a 375° F oven for 35 minutes or until heated through.