Sausage and Bean Casserole
1 lbpolish keilbasa or smoked sausage (beef, pork or turkey, your choice)
1 cdiced green or yellow pepper
1 cdiced 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
- 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.
- 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.
- 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.
- 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.