Tuscan Bean Casserole

I am so excited about this new recipe--I made it up all by myself, and it turned out so good that two out of three picky eaters loved it! Okay, wait, I have to confess that my mother (fabulous cook) helped me get started with the idea on this one, based on some random ingredients I had on hand that I wanted to use up.

This casserole turned out to have similar flavor and characteristics of two of my favorite soups: Tuscan Bean Soup and Zuppa Toscana (from Olive Garden). If I were to double it, I think I would use two different kinds of beans (probably white and red), but one can was enough for the small size I did. If you try it, let me know what you think and if you come up with any improvements!

Tuscan Bean Casserole

1/2 pound ground sausage (more or less; reduced fat would be fine)
1/4 C chopped onion
1-2 cloves garlic
1 C chopped carrots
1 can white beans, rinsed and drained (I used great northern)
1 C chopped fresh spinach
1-2 C frozen hash brown potatoes (southern style--the little cubes)
2 Tbsp flour
1/2 tsp rosemary leaves
1/2 C milk
1/2 C water
1/2 tsp chicken bouillon

Crumble sausage and cook until done in frying pan on medium heat. Add onions and garlic during last few minutes of cooking time. While sausage cooks, combine carrots, beans, potatoes, and spinach in 8x8 casserole dish. When sausage is cooked, carefully remove it from drippings and add it to casserole dish. Pour drippings into a heat-proof cup and measure 2 Tbsp back into frying pan. Stir in flour, then crush rosemary leaves and add. Cook flour mixture over medium heat until smooth and bubbly. Slowly stir in milk, water, and bouillon. Stir constantly until mixture boils for about 1 minute. Remove from heat and pour into casserole dish. Stir all ingredients together until combined. Cover and bake at 350 for 30-45 minutes, or until hot and done-looking.

Serve with crusty bread and a green salad!

Ground Hog Dinner

This is one of my all-time favorite meals--too bad it's not really healthful. We have had it every year on Groundhog Day since I was a little girl (thanks Mom!). It's really the only reason I'm even aware of the holiday. Sorry I've posted this a bit too late for your Groundhog Day dinner, but cook it up tomorrow and call it "Groundhog Day Observed!"

By the way, the creamed peas are so amazing with this--don't skip them! My kids prefer to eat their peas separate from the sausage (or not at all), but the pigs are fabulous when they're smothered with creamy, sweet peas.

Ground Hog (Pigs in Blankets) and Creamed Peas

2 pkg crescent roll dough (8 rolls per pkg)
2 pkg small sausage links (12 per pkg--there will be 8 unused)

Cook sausage until done all the way through (fry in frying pan). Preheat oven to 375. Roll up in crescent roll dough so little sausage ends poke out. Bake for 11-12 minutes or according to roll package directions (until golden brown). Serve smothered with creamed peas.

While pigs are baking, make creamed peas:
1 Tbsp butter
1 Tbsp flour
Dash salt and pepper
1 Cup milk
1 Cup (more or less) cooked peas

Melt butter in small saucepan while peas are cooking in a separate pan. Stir flour, salt, and pepper into butter. Stir milk into butter mixture and keep stirring until mixture boils. Remove from heat. Drain peas thoroughly and add to white sauce.

Easy Sausage & Rice

My family loves this meal. I make it whenever I can't think of anything else to make. The optional ingredients really add to the flavor, but can be left out if you don't have them on hand.

1 lb. ground sausage
1 small onion, chopped (optional)
3 celery, chopped (optional)
2 tsp garlic powder
1/2 tsp salt
1 tsp rubbed sage (optional)
1 pkg lipton dry soup mix, chicken noodle flavor
4 cups water
4 cups Minute Rice

Brown sausage in a large skillet, add all spices to the meat while browning. Saute onions and celery with meat. Meanwhile, heat water to boiling and add soup mix. Add rice to meat in skillet to soak up flavors. Pour in prepared soup mix. Cover, remove from heat, wait 5 minutes. Serve with salad.
You may also substitute prepared long-grain rice for the Minute Rice, soup mix and water if you prefer. Enjoy.