Sausage and Bean Casserole

Thea Pappalardo


This is a good stick-to-the-ribs dish on a chilly night.

pinch tips: Slow Cooker/Crock Pot Hints


1 c
chopped onion
1 lb
smoked sausage (i use turkey sausage) sliced 1/4" thick
2 clove
garlic, minced
14 oz
chicken broth
2 Tbsp
brown sugar
2 Tbsp
tomato paste
1/2 tsp
dried thyme
1/2 tsp
black pepper
16 ounce cans cannellini beans, rinsed & drained
bay leaf
1/8 tsp
1/2 c
small pasta (i like small shells) uncooked
flavored bread crumbs

Directions Step-By-Step

Preheat oven to 375.
Heat a dutch oven over medium high heat and spray with Pam. Add onion and sausage and saute for 5 minutes or until browned. Add garlic and saute 2 minutes more. Stir in chicken broth, scraping pan to loosen brown bits. Stir in brown sugar, tomato paste, thyme, black pepper, cayenne, beans, pasta and bay leaf. Bring to a boil, cover, reduce heat and simmer until pasta is done. Pour into casserole, sprinkle with bread crumbs and lightly spray crumbs with Pam. Bake for 15 minutes or until browned.

About this Recipe