Cooking Directions

• Heat the oven to 350°F.
• Cook the sausage, beef and onion in a 12-inch oven-safe skillet until the sausage and beef are well browned, stirring often to separate the beef. Pour off any fat. Stir in the spinach and cook until it's wilted.
• Stir the soup, milk and beans in the skillet.
• Stir the stuffing and cheese in a small bowl. Sprinkle the stuffing mixture around the inside edge of the skillet.
• Bake for 30 minutes or until the sausage mixture is hot and bubbling.

Ingredients

• 1 pound sweet or hot Italian pork sausage, cut into 1-inch pieces
• 0.5 pound ground beef
• 1 small onion, chopped (about 1/4 cup)
• 1 bag (about 6 ounces) fresh baby spinach
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.25 cup milk
• 1 can (about 15 ounces) white cannellini beans, rinsed and drained
• 1 cup Pepperidge Farm® Herb Seasoned Stuffing
• 0.5 cup crumbled blue cheeseor shredded Cheddar cheese (about 2 ounces)