Sausage and Bean Casserole

6
Susan Feliciano

By
@frenchtutor

This grew out of my addiction to Campbell's Bean with Bacon soup. Of course, I now have my own recipe for the soup and don't have to use canned unless I want the convenience. My husband loves smoked or polish sausage, so this is a marriage of two favorite foods.

Rating:

★★★★★ 2 votes

Comments:
Serves:
5-6
Prep:
20 Min
Cook:
1 Hr

Ingredients

Add to Grocery List

  • 1 lb
    polish keilbasa or smoked sausage (beef, pork or turkey, your choice)
  • 1 c
    diced green or yellow pepper
  • 1 c
    diced onion
  • 1 can(s)
    navy or great northern beans, drain and reserve liquid
  • ·
    a little olive oil if your sausage is lower fat
  • 1 can(s)
    campbell's bean with bacon soup
  • 1 can(s)
    ro-tel diced tomatoes and green chilis (optional)

How to Make Sausage and Bean Casserole

Step-by-Step

  1. Slice the Keilbasa into 1/4-inch diagonal pieces. In a large skillet, brown the sausage with the peppers and onions until onions are translucent but not browned. Place sausage and vegetables into a 2-1/2 quart casserole dish. Add the drained navy beans and mix well.
  2. Stir the bean liquid into the bean with bacon soup, and mix well - you should do this in a mixing bowl, not in the can. Add the soup mixture to the casserole and blend well.
  3. Cover and bake at 350°F for 30 minutes. (Then, if desired, top with the can of Ro-Tel.) Uncover and continue baking another 30 minutes or so, until done to your liking.
  4. Another option: you can also mix the Ro-Tel with some cooked rice (about 1 1/2 cups) and spread on top. Or you can stir the cooked rice into the casserole before baking.

Printable Recipe Card

About Sausage and Bean Casserole

Course/Dish: Beef, Turkey, Pork, Casseroles
Other Tag: Healthy




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