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Randy Mayor; Katie Stoddard Photo by: Randy Mayor; Katie Stoddard

Sausage and Bean Casserole

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

Cooking Light NOVEMBER 2007

  • Yield: 8 servings (serving size: about 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 14%
  • Fat: 3.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 12.1g
  • Carbohydrate: 30g
  • Fiber: 4.4g
  • Cholesterol: 25mg
  • Iron: 2.7mg
  • Sodium: 823mg
  • Calcium: 77mg
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Sausage and Bean Casserole recipe

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