SWISS CHARD, SAUSAGE, PASTA, AND BEAN CASSEROLE RECIPE ...
Lots of chard this summer so decided to whip up a new dish...surprise, surprise, the kids ate it all up and asked for more!
Provided by Katie
Categories Meat and Poultry Pork Sausage
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring 1 teaspoon salt and water to a boil. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally for about 6 minutes.
- Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until pasta has cooked through but is still slightly firm, about 6 more minutes. Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.
- Heat a large skillet over medium-high heat. Cook sausage links until evenly browned and no longer pink in the center. Transfer sausage to a plate and slice.
- Heat butter and red pepper flakes over medium heat in the skillet used to cook sausage; cook and stir onion and garlic in butter until tender and onion is translucent, about 5 minutes.
- Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.
- Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.
- Stir pasta, chard stems, and 1/2 of the reserved cooking liquid into the vegetables. Season with salt and black pepper. If the sauce becomes too dry, add remaining cooking liquid.
- Transfer pasta mixture to a large baking dish.
- Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.
- Bake in the preheated oven until feta cheese begins to melt, about 15 minutes. Turn on the oven's broiler and broil until cheese is browned, 3 to 5 more minutes.
Nutrition Facts : Calories 580 calories, CarbohydrateContent 69.2 g, CholesterolContent 63.5 mg, FatContent 22.7 g, FiberContent 10.7 g, ProteinContent 27.7 g, SaturatedFatContent 11.5 g, SodiumContent 2158.9 mg, SugarContent 8.2 g
SAUSAGE SWISS MUFFINS RECIPE: HOW TO MAKE IT
Sage and thyme really perk up these mouthwatering muffins made with handy baking mix. I like to keep a few in the refrigerator because the pork sausage and Swiss cheese make them perfect for breakfast in a hurry.—Patsy Spires, Cheshire, Ohio
Provided by Taste of Home
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 9 muffins.
Number Of Ingredients 7
Steps:
- In a small skillet, cook sausage over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the baking mix, sage and thyme. In another bowl, combine the egg and milk; stir into dry ingredients just until moistened. Fold in the cheese and sausage. , Fill greased muffin cups two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 186 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 427mg sodium, CarbohydrateContent 16g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 6g protein.
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SAUSAGE SWISS MUFFINS RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 35 minutes
Calories 186 calories per serving
- In a small skillet, cook sausage over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the baking mix, sage and thyme. In another bowl, combine the egg and milk; stir into dry ingredients just until moistened. Fold in the cheese and sausage. , Fill greased muffin cups two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
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