Sausage, Beef and Bean Casserole

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound sweet or hot Italian pork sausage, cut into 1-inch pieces
• 1/2 pound ground beef
• 1 small onion, chopped
• 1 (6 ounce) bag fresh baby spinach leaves
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
• 1/4 cup milk
• 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
• 1 cup Pepperidge Farm® Herb Seasoned Stuffing
• 1/2 cup crumbled blue cheese or shredded Cheddar cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Set a large ovenproof skillet over medium-high heat.

2. Add the sausage pieces and cook, stirring, for 8 minutes until browned and cooked through to 160°F (71°C) inside.

3. Add the ground beef and chopped onion. Cook, breaking up the beef, for 6 to 8 minutes until the beef reaches 160°F (71°C) and the onion is soft. Drain excess fat.

4. Stir in the spinach a handful at a time and cook for about 2 minutes until wilted.

5. Stir in the cream of mushroom soup, milk and drained white kidney beans. Simmer for 3 minutes.

6. Scatter the stuffing over the top, then sprinkle with the blue cheese or Cheddar cheese.

7. Bake for 12 minutes until bubbling around the edges and the topping is golden. Let stand 5 minutes before serving.