Bean and Sausage Casserole

• 1 – 16 ounce package Ground Light Sausage
• 1 – 11 ounce container Chopped Onion
• 1 jar Green Valley Ranch Marionberry and Jalapeno Sauce
• 2 cans Great Northern Beans
• 1 jar Tomato Tapenade
• 1 carton Baby Spinach & Baby Kale mix
• Sliced Baguette
• Grated Parmigiano Reggiano

Cook Sausage in large  heavy pot until no longer pink, add Onion and continue to saute for 7 minutes, add Tapenade, Beans and Marionberry Sauce, bring to a boil and add Spinach and Kale, cook for 3 minutes or until greens are wilted.

Pour mixture into a 13 X 9 inch baking dish and top with Sliced Baguette pieces and then Parmigiano Reggiano Cheese.

Bake in 375 degree oven until bubbling and cheese is browned.

Spoon onto serving plates and enjoy!