Lentil-Sausage Casserole

Lentil-Sausage Casserole

3 Reviews
From: EatingWell Magazine, October 1998

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • ½ cup uncooked converted white rice
  • Freshly ground pepper, to taste
  • ½ cup shredded extra-sharp Cheddar cheese


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a 2- to 2½-quart baking dish with cooking spray. Remove casings from sausage and crumble with a fork.
  2. 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 information

  • Per serving: 328 calories; 11 g fat(5 g sat); 6 g fiber; 37 g carbohydrates; 19 g protein; 180 mcg folate; 38 mg cholesterol; 2 g sugars; 9,852 IU vitamin A; 7 mg vitamin C; 257 mg calcium; 5 mg iron; 672 mg sodium; 554 mg potassium
  • Nutrition Bonus: Vitamin A (197% daily value), Folate (45% dv), Iron (28% dv), Calcium (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 1½ medium-fat meat

Reviews 3

November 28, 2010
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By: EatingWell User
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).
April 19, 2010
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By: EatingWell User
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!
November 22, 2009
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By: EatingWell User
With a whole grain roll and a garden salad, this made a really quick and delicious meal.
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