Sausage and Bean Casserole Recipe

Randy Mayor; Katie Stoddard

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

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Yield:

8 servings (serving size: about 1 cup)

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Nutritional 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

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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

Preparation

Preheat oven to 375°.

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.

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

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.

Note:

Lia Huber,

November 2007

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Sausage and Bean Casserole

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