sausage and bean casserole
(2 ratings)
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.
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(2 ratings)
yield
5 -6
prep time
20 Min
cook time
1 Hr
Ingredients For sausage and bean casserole
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1 lbpolish keilbasa or smoked sausage (beef, pork or turkey, your choice)
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1 cdiced green or yellow pepper
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1 cdiced onion
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1 cannavy or great northern beans, drain and reserve liquid
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a little olive oil if your sausage is lower fat
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1 cancampbell's bean with bacon soup
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1 canro-tel diced tomatoes and green chilis (optional)
How To Make sausage and bean casserole
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1Slice 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.
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2Stir 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.
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3Cover 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.
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4Another 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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