This is a great casserole that I ran across in a magazine last year. I always planned to use it as a side dish, but realized when I made it that it holds its own as the centerpiece. So flavorful ... serve it up with a salad and you're good to go.
3 Tbsp. olive oil
4 sweet Italian sausages (about 1 pound), casings removed
1 small fennel bulb, chopped
1 small onion, chopped (1/2 cup)
5 garlic gloves, minced
2 T chopped sage (or 1 tsp powdered)
1 bunch Swiss chard (middle stems removed), chopped
1/2 cup chicken broth
2 15-oz. cans cannellini beans, drained
1/2 tsp. kosher salt
1/2 tsp freshly ground black pepper
1/2 cup seasoned bread crumbs
1/3 cup grated Parmesan (Kraft is fine)
Preheat oven to 350 degrees. Lightly coat an 8-x-10-inch baking or gratin dish with 1 Tbsp. of olive oil. In a large skillet, over medium-high heat, crumble the sausage and cook, breaking up, until golden brown. Remove sausage and set aside. Add the fennel and onion to the skillet and cook until translucent, about 5 minutes. Stir in the garlic and sage and cook one minute more. Add the Swiss chard, a handful at a time, stirring until slightly wilted. Stir in the broth, beans, sausage, salt, and pepper. Spoon the mixture into the baking dish and set aside. In a small bowl, stir together the bread crumbs and parmesan and the remaining 2 Tbsp. olive oil. Sprinkle the breadcrumb mixture on top and bake until golden brown and bubbly, about 30 minutes. Serve warm.
Notes on the Recipe:
I don't really think you need to grease the bottom of the pan. The broth and sausage keep it lubed up just fine. Also, I don't remove the sausage from the pan; I just throw everything in on top of it. HyVee brand seasoned breadcrumbs in the round container are just fine. Kraft Parmesan also works just fine. Fresh fennel looks like a super-sized scallion/green onion in the produce section. Don't pat down the breadcrumbs; they stay crispier when you just sprinkle them.
