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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


Recipe Summary

55 mins


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; protein 19.5g; carbohydrates 37.3g; dietary fiber 6.2g; sugars 2.2g; fat 11.5g; saturated fat 4.5g; cholesterol 38.3mg; vitamin a iu 9852.5IU; vitamin c 6.9mg; folate 179.8mcg; calcium 257.5mg; iron 4.9mg; magnesium 87mg; potassium 553.9mg; sodium 671.6mg; thiamin 0.3mg.

2 starch, 1 vegetable, 1 1/2 medium-fat meat