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. Source: EatingWell Magazine, October 1998

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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.

Nutrition Facts

328 calories; 11.5 g total fat; 4.5 g saturated fat; 38 mg cholesterol; 672 mg sodium. 554 mg potassium; 37.3 g carbohydrates; 6.2 g fiber; 2 g sugar; 19.5 g protein; 9852 IU vitamin a iu; 7 mg vitamin c; 180 mcg folate; 257 mg calcium; 5 mg iron; 87 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
With a whole grain roll and a garden salad this made a really quick and delicious meal. Read More
Rating: 4 stars
Love the combination of spinach lentils & sausage. Made with brown rice instead of white (takes a longer baking time but worth it for the extra nutrition & flavor) and no cheese on top (love cheddar but it just didn't sound appealing in this recipe). Very tasty! Read More
Rating: 4 stars
Really good. I used homemade lentil soup and also used brown rice instead of white. As the previous poster said it took a longer time in the oven. So yummy! My one-year-old also loved it (but my four-year-old didn't). Read More