Ingredients
12
oz bulk chorizo sausage
2
teaspoons vegetable oil
1
cup shredded carrot
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1/4
cup all-purpose flour
1
cup water
1/2
cup Alfredo pasta sauce
1/4
teaspoon pepper
1
cup finely chopped fresh kale (stems removed)
2
cans (15 oz each) cannellini beans, drained, rinsed
1
bag (24 oz) refrigerated mashed potatoes
3
tablespoons grated Parmesan cheese
1
teaspoon dried Italian seasoning
Preparation
Heat oven to 375°F. Spray 9- or 10-inch deep-dish pie plate or shallow 1 1/2-quart casserole with cooking spray.
In 12-inch nonstick skillet, cook sausage over medium-high heat, breaking up with spoon, until brown. Transfer sausage from skillet to paper towels to drain. Wipe skillet clean with paper towel. In same skillet, heat oil over medium heat. Add carrot and onion; cook and stir about 3 minutes or until softened. Add garlic; cook and stir 30 seconds longer.
Sprinkle flour over mixture in skillet; stir in until moistened. Stir in water, Alfredo sauce and pepper. Cook over medium-high heat, stirring occasionally, until mixture boils and thickens. Stir in kale. Remove from heat; cover and let stand 3 minutes or until kale is softened. Stir in beans and cooked sausage. Pour into pie plate.
Heat potatoes as directed on bag; stir until smooth. Spoon evenly over bean mixture. In small cup or bowl, stir together cheese and Italian seasoning. Sprinkle over potatoes; swirl lightly into potatoes with back of spoon while spreading potatoes evenly over filling.
Bake 30 to 35 minutes or until filling is hot and bubbly and potatoes just beginning to brown. Cool 5 to 10 minutes before serving.
