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Sausage and Bean Casserole

Randy Mayor; Katie Stoddard
Yield

8 servings (serving size: about 1 cup)

Simple and satisfying, this hearty sausage and bean casserole is fast enough to prepare on a busy evening.

Ingredients

  • Cooking spray
  • 1 cup chopped onion (about 1 medium)
  • 1 (16-ounce) package light smoked turkey sausage (such as Hillshire Farm), cut into 1/4-inch-thick slices
  • 2 garlic cloves, minced
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 3 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
  • 1 bay leaf
  • 1/8 teaspoon ground red pepper (optional)
  • 3 (1-ounce) slices white bread
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 205
  • caloriesfromfat 14 %
  • fat 3.3 g
  • satfat 1.1 g
  • monofat 0.1 g
  • polyfat 0.5 g
  • protein 12.1 g
  • carbohydrate 30 g
  • fiber 4.4 g
  • cholesterol 25 mg
  • iron 2.7 mg
  • sodium 823 mg
  • calcium 77 mg

How to Make It

  1. Preheat oven to 375°.

  2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and turkey sausage to pan; sauté for 5 minutes or until browned. Add garlic, and sauté for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in 2 tablespoons brown sugar, tomato paste, dried thyme, freshly ground black pepper, cannellini beans, and bay leaf. Add ground red pepper, if desired. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Remove from heat.

  3. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups.

  4. Sprinkle breadcrumbs evenly over bean mixture, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until browned. Discard bay leaf. Sprinkle with parsley.