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Sausage & Bean Casserole

from Cooking Light

Ingredients

  • Cooking spray
  • 1 cup chopped onion about 1 medium
  • 1 16-ounce package light smoked turkey sausage (such as Hillshire Farm), cut into ¼ 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
  • ½ teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • 3 16-ounce cans cannellini beans or other white beans, rinsed and drained
  • 1 bay leaf
  • teaspoon ground red pepper optional
  • 3 1-ounce slices white bread
  • 2 tablespoons chopped fresh parsley

Instructions

  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 ½ 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.