¾ pound uncooked Italian sausage links, sliced
2-10-ounce packages frozen chopped spinach, thawed and well drained
1-19-ounce can white kidney beans (cannellini), rinsed and drained
1 small red onion, finely chopped
¾ cup evaporated fat-free milk
½ cup grated Romano or Parmesan cheese, divided
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
¼ teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons butter or margarine, melted

In a large skillet cook sausage over medium heat about 8 minutes or until brown, turning often. Drain on paper towels. Slice into bite-size pieces.

Grease a 2-quart oval or square baking dish; set aside. In a large bowl combine sausage, spinach, beans, onion, and evaporated milk, ¼ cup of the Romano or Parmesan cheese, the lemon peel, lemon juice, ground nutmeg, and pepper.

Spoon into prepared baking dish.

For topping, in a small bowl combine bread crumbs, remaining Romano or Parmesan cheese, garlic, and melted butter or margarine; sprinkle atop casserole.

Bake at 375°, about 35 minutes or until heated through.

2 large cans sweet potatoes, drained well
1 stick of butter, cut into slices
1 large can crushed pineapple
1 C maple syrup
Marshmallows (about half a bag)

Spray a 9 x 13 pan with non-stick cooking spray
Layer:

Hand-mash all ingredients in the pan with a potato masher.
Bake it at 325° uncovered for 45 minutes.
Top with marshmallows. Return to the oven for 5 minutes or until marshmallows are browned and puffy.