WHITE BEAN, SAUSAGE AND SPINACH CASSEROLE
White beans, Italian sausage, spinach and tomatoes make a flavorful and surprisingly sophisticated casserole. Casseroles might have a humble reputation, but this one is special enough to serve at your next dinner party.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes; continue to cook 3 to 4 minutes, stirring frequently, until vegetables have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly.
- Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans; cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish.
- In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top.
Nutrition Facts : Calories 420, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 7 g, TransFat 0 g
A HEARTY GREEN BEAN AND SAUSAGE CASSEROLE
A hearty variation on the traditional green bean casserole that can be used as a main dish or a side.
Provided by LEEPERGAL
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
- In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions.
- Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 19 g, Cholesterol 41.1 mg, Fat 33 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 11.1 g, Sodium 1081.7 mg, Sugar 5.5 g
SWISS CHARD, SAUSAGE, PASTA, AND BEAN CASSEROLE
Lots of chard this summer so decided to whip up a new dish...surprise, surprise, the kids ate it all up and asked for more!
Provided by Katie
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring 1 teaspoon salt and water to a boil. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally for about 6 minutes.
- Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until pasta has cooked through but is still slightly firm, about 6 more minutes. Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.
- Heat a large skillet over medium-high heat. Cook sausage links until evenly browned and no longer pink in the center. Transfer sausage to a plate and slice.
- Heat butter and red pepper flakes over medium heat in the skillet used to cook sausage; cook and stir onion and garlic in butter until tender and onion is translucent, about 5 minutes.
- Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.
- Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.
- Stir pasta, chard stems, and 1/2 of the reserved cooking liquid into the vegetables. Season with salt and black pepper. If the sauce becomes too dry, add remaining cooking liquid.
- Transfer pasta mixture to a large baking dish.
- Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.
- Bake in the preheated oven until feta cheese begins to melt, about 15 minutes. Turn on the oven's broiler and broil until cheese is browned, 3 to 5 more minutes.
Nutrition Facts : Calories 580 calories, Carbohydrate 69.2 g, Cholesterol 63.5 mg, Fat 22.7 g, Fiber 10.7 g, Protein 27.7 g, SaturatedFat 11.5 g, Sodium 2158.9 mg, Sugar 8.2 g
SAUSAGE AND BEAN CASSEROLE
This is not your basic pork and beans but a quick version of a classic French dish.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.
- Preheat oven to 375 degrees. In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.
- Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.
- Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.
- Bake, on a baking sheet, until topping is golden, 30 minutes.
ITALIAN THREE BEAN AND SAUSAGE CASSEROLE
Spicy pork sausage gives this hearty casserole a kick, making it the perfect, flavorful dish to bring to any potluck or large gathering.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In 10-inch skillet, cook sausage, bell pepper, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
- In ungreased 3-quart casserole, mix sausage mixture and remaining ingredients. Bake uncovered about 45 minutes, stirring once, until hot and bubbly. Garnish with additional basil.
Nutrition Facts : Calories 530, Carbohydrate 70 g, Cholesterol 30 mg, Fiber 17 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 0 g
CHICKEN-SAUSAGE AND BEAN CASSEROLE WITH SAGE
In this recipe from reader Robert Estep of East Haddam, Connecticut, sage-infused olive oil complements the beans and sausage, and the fried leaves make the crunchy breadcrumb topping even crunchier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a food processor, pulse bread until very coarse crumbs form (you should have about 3 cups). Add 2 tablespoons oil; pulse briefly to moisten. Season with salt and pepper; set breadcrumbs aside.
- In a medium saucepan, heat remaining 2 tablespoons oil over medium-high heat. Add sage; cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer sage to a paper-towel-lined plate; set aside (reserve pan with oil).
- Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add sausage and wine; cook, breaking sausage up with a wooden spoon, until cooked through, 3 to 5 minutes. Stir in beans; cook until beans are tender and creamy, about 5 minutes. Season with salt and pepper.
- Transfer sausage-and-bean mixture to a shallow 4-quart baking dish; scatter breadcrumbs over top. Place dish on a rimmed baking sheet, and bake until topping is golden, 25 to 30 minutes. Let cool 5 minutes before serving. Serve casserole topped with fried sage leaves.
Nutrition Facts : Calories 311 g, Fat 13 g, Fiber 5 g, Protein 17 g
SAUSAGE AND CANNELLINI BEAN CASSEROLE.
Lovely warming casserole, pretty easy to make and went down a treat with the family.
Provided by libbyvenus
Time 1h15m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Grill sausages until browned. Pre heat oven to 170 degrees.
- Prepare vegetables, heat oil in a pan and add onion, garlic, celery and carrot. fry gently for about 5 minutes until soft.
- Add cannellini beans, passata and mushrooms. Sprinkle on the beef stock cube, Thyme and Basil and stir. Simmer for 5 minutes.
- Combine with sausages in an oven proof dish. Cover and cook in oven for 15 minutes, stir and cook uncovered for another 15 minutes or until browned.
- I serve this with mash and steamed broccoli but the choice is yours! Enjoy xx
HEARTY SAUSAGE, BEAN AND RED WINE CASSEROLE
A good wholesome and hearty dish that is so easy to throw together. Serve with some creamy mashed potatoes or try it with my recipe #292165 for a real winter warmer of a meal.
Provided by Noo8820
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a casserole dish. Add the sausage and brown. Remove the sausage and set to one side. Add the onion, celery and thyme and cook for 5 minutes.
- Add the tomato puree and flour and cook for approx 1 minute.
- Pour in the wine, bring to the boil and bubble to reduce it by about 2/3rds. Add the stock and bring back to the boil, then reduce the heat to a simmer.
- Halve the sausages diagonally and return them to the pan. Simmer for 15 minutes until the sausage cooks through and the sauce thickens.
- Stir in the beans and cook for a further 5-10 minutes to heat them through; season to taste.
BEAN, SAUSAGE, AND SPINACH CASSEROLE
A bunch of Swiss Chard, 3 to 5 cups, stems removed, chopped, can be used instead of spinach. Swiss Chard is hard to find where I live, and the difference in taste is minimal. Red Swiss Chard can be used to give the dish a different visual appeal.
Provided by Starman5
Categories One Dish Meal
Time 45m
Yield 6 1 cup servings, 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove the casing from the Italian sausage and brown over medium heat for 5 to 7 minutes, until lightly browned. Remove sausage and when cooled, crumble the sausage.
- Add the fennel, onion, and garlic to the skillet and cook over medium heat until onions are translucent, about 5 minutes.
- In a large bowl, mix the fennel, onion, and garlic with the spinach, beans, sausage, Parmesan cheese, sage, salt and pepper. Spoon the mixture into an 8 by 8 inch baking dish.
- Cover the dish with tin foil and bake for 30 minutes at 350 degrees.
- Optional: Substitute 1 (15 oz) can white Kidney beans (cannelloni beans), and 1 (15 oz) can Kidney beans, or 2 (15 0z) cans of Navy beans for the 2 (15 oz) cans of Kidney beans.
Nutrition Facts : Calories 580.5, Fat 28.6, SaturatedFat 11.7, Cholesterol 65.1, Sodium 1402.7, Carbohydrate 43.1, Fiber 9.9, Sugar 2.2, Protein 38.4
CHICKEN, BEAN AND SAUSAGE CASSEROLE
Assemble this hearty, 5-ingredient casserole in 10 minutes! Every bite is loaded with chicken and sausage.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. In 11x7-inch (2-quart) glass baking dish, stir beans, tomatoes and garlic powder.
- Stir in sausage. Arrange chicken pieces in bean mixture.
- Cover with foil. Bake 40 to 45 minutes or until chicken is thoroughly heated.
Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 70 mg, Fat 1/2, Fiber 6 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g
HEARTY SAUSAGE AND BEAN CASSEROLE
Make and share this Hearty Sausage and Bean Casserole recipe from Food.com.
Provided by Chef eljay
Categories Pork
Time 50m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown and drain sausage. Add onions, carrots and bell pepper, cook until tender. Stir in flour till smooth. Slowly stir in milk, stirring til mixture thickens and boils. Stir in worcestershire and sage.
- In a 2 quart baking dish, combine beans and sausage mixture. Bake, at 350F, uncovered for 30 minutes or until hot and bubbly.
Nutrition Facts : Calories 472.5, Fat 26.9, SaturatedFat 10, Cholesterol 58.6, Sodium 1179.7, Carbohydrate 31.1, Fiber 5.1, Sugar 2.7, Protein 26.2
ENGLISH SAUSAGE AND BEAN CASSEROLE
This is a recipe that my mum gave me and it makes a very comforting meal on a cold day. I am not certain if you can buy Cumberland sausages in other countries (doubtful!) but if not then go for a thick, heavily seasoned / peppery sausage. What I call Butter Beans I think are called White Lima Beans in the US. I think Worcestershire sauce is widely available but if not use a brown spicy sauce. Lastly, I think cider is referred to as "hard cider" in the US so just to clarify it's the version with alcohol for this recipe! I normally serve with baked potatoes.
Provided by Karen Pea
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grill the sausages until brown.
- Fry the chopped onions with the garlic and bacon.
- In a large saucepan add all the ingredients except only add half the stock. Bring to the boil and then simmer slowly.
- The recipe doesn't tell you how long to simmer for but sometimes I serve after 20-30 mins or so. If I keep it on for longer I haven't managed to overcook it yet. I just add in the rest of the stock as and when required if I'm waiting for guests to arrive.
Nutrition Facts : Calories 887.3, Fat 56.8, SaturatedFat 18.6, Cholesterol 113.9, Sodium 2161.1, Carbohydrate 59, Fiber 10.9, Sugar 19.8, Protein 38.1
SAUSAGE, GREEN BEAN AND POTATO CASSEROLE
Steps:
- Add green beans, potatoes, onions, salt, pepper, garlic powder and sausage together in a large Dutch oven.
- Add enough water to cover. Bring to a boil, then reduce heat to medium or medium low and simmer until reduced. Broth will thicken as potatoes cook down. Cook until consistency of thick stew.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SAUSAGE AND GREEN BEAN CASSEROLE
This one meal dish is quick and easy. My family really enjoys this but not as much as I do because it is so simple and quick. You can use regular sausage or ham. On those days you want something simple and easy....
Provided by SK H
Categories Casseroles
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Grease a 3quart casserole dish.
- 2. In the casserole dish mix together the green beans,onion dip, mushrooms, milk, soy sauce. After combined put in the sausage slices and combine so that the sausage is throughout the green bean mixture. Add the cheese and stir again.
- 3. Sprinkle the stuffing mix on the top of the bean mixture and bake for 30-40 minutes until bubbly and brown on top.
BAKED BEAN AND SAUSAGE CASSEROLE
This is probably one of the easiest dinner meals to make and as a kid i absolutely loved this dish (many fond memories!). It can easily be prepared ahead and placed in the fridge ready to go to put in the oven.
Provided by Hayley_11
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot of salted water. Bring to the boil and cook for 20 minutes or until the potatoes are tender.
- Preheat oven to 180°C.
- Drain potatoes before returning them to the pot over a high heat. Toss for a few moments to evaporate any excess water.
- Add the milk and butter to the pan and mash potatoes until smooth. Cover with a lid and set aside.
- Heat a little oil in a large fry-pan. Add the sausages and fry, turning occasionally, until cooked through. Set aside and allow to cool slightly.
- When sausages are cool enough to handle cut sausages into 3cm lengths.
- In a large casserole dish, mix together the sausages and baked beans until well combined. Spread the mash potatoes evenly over the top of the baked bean mixture. Top with cheese.
- Bake, uncovered, for about half an hour or until the cheese has melted and the casserole has heated through.
Nutrition Facts : Calories 930.1, Fat 30.1, SaturatedFat 12.5, Cholesterol 78.1, Sodium 2548.8, Carbohydrate 130.6, Fiber 18.8, Sugar 23.3, Protein 42
THREE BEAN AND SAUSAGE CASSEROLE
Steps:
- Preheat over to 350F. Combine tomotoes with their juices, butter beans, Great Northern Beans, lima beans, onion, bell pepper, ketchup and brown sugar in heavy large dutch oven. Bring to boil over medium heat until sugar dissolves. Mix in sausage. Cover pot and place in oven. Bake until sauage mixture is heated through and beans are tender, about 35 minutes. Uncover pot and bake until sauce is reduced and mixture is thick, about 45 minutes. Season casserole to taste with red wine vinegar, salt, pepper, then serve.
SPICY SAUSAGE AND BEAN CASSEROLE RECIPE
Steps:
- 1. Preheat the oven to about 160 degrees (about a 4 gas), (if you're going to cook this like a casserole). 2. Fry the chopped onions until golden, remove from the frying pan. 3. Cut the sausages in to bite size pieces - about an inch in size. Fry in batches to seal and partially cook (don't be tempted to turn them too quickly, or they will fall apart). Remove and stand on kitchen paper to remove the excess fat. 4. Place the onions and sausages in either a big frying pan (with lid), or a casserole dish. Add the all the other ingredients and stir. If it looks a bit thick add some more water, or another can of tomatoes. 5. Cook for about an hour - until thickened slightly (if you're using a big frying pan, keep it on a low heat, and stir it occasionally to ensure it doesn't stick to the bottom of the pan). 6. Taste - to make sure it meets your requirements. 7. Serve with a nice jacket potato, mash or something yummy like that!
SAUSAGE AND BEAN CASSEROLE
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.
Provided by Susan Feliciano
Categories Casseroles
Time 1h20m
Number Of Ingredients 7
Steps:
- 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.
SAUSAGE AND BEAN CASSEROLE
Rich tasty onepot
Provided by emmaporter10
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- For the casserole, in a large saucepan, heat the olive oil until hot. Shallow fry the sausages, rosemary, garlic and the chilli for one minute.
- Add the carrots and celery and fry for a further three minutes
- Add the borlotti and cannellini beans and season with salt.
- Add the boiling water, cover with a lid and leave to simmer on a low heat for 20 minutes.
- Remove the lid, remove the sausages and cut into three pieces.
- Place the sausages back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken.
SAUSAGE AND BEAN CASSEROLE
Steps:
- Heat the olive or rapeseed oil in a large heavy-based pan. Add the onion and cook gently for 5 minutes. Add the celery and peppers and cook for a further 5 mins.
- Add the sausages and fry the sausages for 5 minutes, then stir in the garlic, spices and dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
- Pour in the wine and use a wooden spoon to remove any residue stuck to the pan. Add the tinned tomatoes, and fresh thyme and bring to a simmer. Crumble in the stock cube and stir in.
- Cook for 40 minutes. Stir in the beans and cook for a further five minutes. Remove the thyme sprigs, season with black pepper and serve.
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