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Chicken-Sausage and Bean Casserole with Sage

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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.

Source: Everyday Food, November 2008
Total Time Prep Servings

Ingredients

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How would you rate this recipe?
61
  • Alvydas
    7 FEB, 2013
    Easy. Delicious. Definitely a keeper.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • muffygreenridge
    14 DEC, 2009
    So easy and really, really good! I'll be making this again, for sure.
    Reply
  • Tonyfan
    27 SEP, 2009
    My fmaily loves this and it is super easy.
    Reply
  • ruthyz
    27 MAY, 2009
    Fabulous, would make again. Very easy.
    Reply

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