| 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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