Idahoan® Root Vegetable Casserole
Idahoan® Root Vegetable Casserole
Directions
- Pour pouch contents into a 2 ½” x ½ size steam table pan. Add 2½ quarts of boiling water and stir well
with a wire whip. Bake in a convection oven at 350°F for 35 minutes (400°F in a conventional oven
for 40 minutes). Hold hot for a later step in the recipe.
- In a stock pot, heat the oil, add the sausage, and sauté. Once heated through, add the garlic and
Italian seasoning and sauté. Add the stock and beans and bring to a simmer. Simmer for 20 minutes.
Add the spinach and bring back to a rolling boil before cutting back to simmer. Place on steamtable
and serve.
Ingredients
- 1 bag Idahoan® SLICES Scalloped Potatoes
- 2 1/2 qts. water, boiling
- 1/2 cup oil, vegetable
- 10 lbs., fully cooked links, cut into 1/4 in. slices
- 2 1/2 oz. Italian seasoning
- 4 oz. garlic, minced
- 3 gal. chicken stock, reduced sodium
- 4 lbs. frozen spinach, chopped, thawed
- 1 #10 can Canelli beans, drained
