It’s Friday again! That means that not only is it almost the weekend but it’s also time for another Light Bites recipe. I obviously chose this one which is the Sausage & Bean Casserole. When I chose it I was all Sausage! And Beans! YES! but I really didn’t look any further into the recipe so when it came time to make it, I dreaded it. I mean, who wants to eat sausage & beans for dinners? Not even this girl. I put it off all week and then forced myself to make it last minute.

Oh my gosh, ya’ll, this was so good. I can’t even begin to describe the deliciousness. The tomato sauce was sweet and tangy at the same time and the thyme made it so fragrant. Pam said it was like a quick-cooking cassoulet when I asked her how it was and I definitely think that’s the best way to describe it. The whole thing is cooked in less than 20 minutes which gives the sauce enough time to get into everything but leaves a nice bite to the beans.

Make sure you visit the Light Bites page to see how the other cooks did and what they thought of the recipe!

Sausage & Bean Casserole
from Cooking Light
  • Cooking spray
  • 1 cup chopped onion about 1 medium
  • 1 16-ounce package light smoked turkey sausage (such as Hillshire Farm), cut into 1/4 inch-thick slices
  • 2 garlic cloves minced
  • 1 14-ounce can fat-free, less-sodium chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 3 16-ounce cans cannellini beans or other white beans, rinsed and drained
  • 1 bay leaf
  • 1/8 teaspoon ground red pepper optional
  • 3 1-ounce slices white bread
  • 2 tablespoons chopped fresh parsley
  1. Preheat oven to 375F.
  2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and turkey sausage to pan; saute for 5 minutes or until browned. Add garlic, and saute for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in 2 tablespoons brown sugar, tomato paste, dried thyme, freshly ground black pepper, cannellini beans, and bay leaf. Add ground red pepper, if desired. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Remove from heat.
  3. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups.
  4. Sprinkle breadcrumbs evenly over bean mixture, and lightly coat with cooking spray. Bake at 375F for 15 minutes or until browned. Discard bay leaf. Sprinkle with parsley.



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