| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Meats, Sausages, Italian, Casseroles |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Bulk Italian sausage |
| 1/4 |
c |
Chopped onion |
| 4 |
|
Cloves fresh garlic, minced |
| 1/4 |
ts |
Rosemary leaves |
| 1/4 |
ts |
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 |
tb |
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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