≡   Categories
City of Portland
Chorizo Spinach Casserole

34 lb fresh ground chorizo sausage
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (15 ounce) can white beans, drained
12 cup finely chopped red onion
1 (5 ounce) can evaporated milk (skim OK)
12 cup grated parmesan cheese, divided
1 tablespoon lemon juice
14 teaspoon ground nutmeg
18 teaspoon pepper
13 cup fine dry breadcrumb
2 garlic cloves, minced
1 tablespoon butter, melted


In a large skillet cook chorizo over medium heat about 5-7 minutes or until cooked through. Use a wooden spoon to crumble up the meat as it cooks. Remove from heat and drain off any rendered fat. In the same skillet, mix spinach, beans, onion, milk, 1/4 cup of the cheese, lemon juice, nutmeg, and pepper with the cooked chorizo. Transfer mixture to a greased 2-quart baking dish. In a small mixing bowl combine bread crumbs, remaining 1/4 cup of cheese, garlic, and melted butter; sprinkle over casserole mixture. Bake, uncovered, in a 375 F oven for 35 minutes or until heated through.

Source: www.food.com