Sausage and Bean Casserole

Thea Pappalardo


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

★★★★★ 3 votes


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


1Preheat 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.

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