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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.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2008


  • 1/2 baguette (about 4 ounces), torn into pieces
  • 1/4 cup olive oil
  • Coarse salt and ground pepper
  • 1/3 cup fresh sage leaves (about 25)
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 pound fresh chicken sausage, casings removed
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 3 cans (19 ounces each) cannellini beans, rinsed and drained


  1. 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.

  2. 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).

  3. 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.

  4. 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.

Reviews Add a comment

  • Alvydas
    7 FEB, 2013
    Easy. Delicious. Definitely a keeper.
  • JayEfGee1
    30 DEC, 2012
    I really liked this recipe. Except I changed it a little: I threw in a carton of frozen creamed spinach, didn't drain the beans entirely, threw in a handful of the bread crumbs and mixed them in, and added parmesan cheese. It wasn't dry at all. LittleJeanne: the oil was either too hot or you left the sage in too long. The leaves don't really look 'fried' but they are crunchy when you pull them out and let them dry.
  • MS112588476
    22 JAN, 2012
    I must have done something wrong, but my sage leaves didn't really fry, they turned out brown/almost black and they were uneatable... Could someone help me by telling me how to do it right? Anyway I just skipped the last step and threw them away, and the rest of the meal was good!
  • HillaryAlford
    18 JAN, 2011
    This was awful! I made it for a get-together and I was so embarassed to serve it to guests. Thankfully everyone could laugh about how bad it was, but it was way too dry. Will NOT be making this one again.
  • muffygreenridge
    14 DEC, 2009
    So easy and really, really good! I'll be making this again, for sure.
  • Tonyfan
    27 SEP, 2009
    My fmaily loves this and it is super easy.
  • ruthyz
    27 MAY, 2009
    Fabulous, would make again. Very easy.