Rating: 3.5 stars
45 Ratings
  • 5 star values: 9
  • 4 star values: 14
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 8

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

Lia Huber
Recipe by Cooking Light November 2007

Gallery

Credit: Randy Mayor; Katie Stoddard

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

205 calories; calories from fat 14%; fat 3.3g; saturated fat 1.1g; mono fat 0.1g; poly fat 0.5g; protein 12.1g; carbohydrates 30g; fiber 4.4g; cholesterol 25mg; iron 2.7mg; sodium 823mg; calcium 77mg.
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