| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Casseroles, Italian, Meats, Sausages | 4 | Servings |
INGREDIENTS
| 1 | lb | Bulk Italian sausage |
| 1/4 | c | Chopped onion |
| 4 | Cloves fresh garlic, minced | |
| 1/4 | t | Rosemary leaves |
| 1/4 | t | Thyme leaves |
| 1 | c | 8 oz. tomato sauce |
| 2 | c | 1 lb. each lima beans |
| 1/4 | c | Butter |
| 1 | c | Dry bread crumbs |
| 1 | T | Parsley flakes |
INSTRUCTIONS
Crumble sausage; add onion and garlic. Saute in a skillet until sausage is browned, stirring and breaking up with a fork while cooking. Crush rosemary leaves and add to sausage, along with thyme leaves and tomato sauce. Simmer 15 minutes. Drain limas; add to sausage mixture. Stir to mix well. Transfer to a 1 1/2 quart casserole. Melt butter; stir into bread crumbs and parsley flakes, tossing lightly. Spoon over top of bean mixture. Bake in 350 degree oven 1 hour or until crumbs are golden. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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