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Sausage and Bean Casserole

  • Prep:
  • Total Time:
  • Servings: 8
Sausage and Bean Casserole

Source: Everyday Food, October 2005


  • 12 slices white sandwich bread
  • Coarse salt and ground pepper
  • 2 packages (1 pound each) smoked Polish sausage, halved lengthwise, cut into 2 1/2-inch pieces
  • 2 large onions, chopped
  • 8 cloves garlic, chopped
  • 1/2 cup tomato paste
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 cup dry red wine
  • 1 teaspoon dried thyme
  • 4 cans (14.5 ounces each) Great Northern or cannelloni beans, rinsed and drained


  1. In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Bake, on a baking sheet, until topping is golden, 30 minutes.

Cook's Note

To freeze the casserole, prepare the recipe through step 4; cool completely, then cover tightly with plastic wrap (label and date), and freeze up to three months.
To cook frozen casserole: Bake without thawing in an oven heated to 375 degrees, covered with foil, until bubbly and hot in the center, about 1 hour. Remove foil; continue baking until breadcrumbs are golden brown, 15 to 20 minutes more.

Reviews (14)

  • Maya HU 25 May, 2014

    This recipe is HORRIBLE for you!!! A single serving is 600+ calories (and that is not even including the breadcrumb topping) and around 1300-1500 grams of sodium (which is almost an entire day's worth.
    Also it tastes like ketchup and hotdogs.

  • MrsMacBee 16 Feb, 2014

    Way too much garlic, it overpowers everything else one or maybe 2 is enough. Try with part polish sausage and part chicken sausage, add some assorted vegetables, bread crumbs just on the top otherwise they get mushy and soggy, a sprinkle of cheese on top is nice.

  • Emily Dinner 16 Sep, 2012

    This recipe was one of the worst I have made. It tasted like eating hot dog soup with ketchup. If you are going to try it I recommend adding in some vegetables and going a little light on the tomato paste.

  • hollyallegra 19 Aug, 2012

    When you freeze this casserole, does the baking time/temp change?

  • eltugger 30 Sep, 2010

    Very good flavors in a simple and economic dish.
    My one complaint is too much bread. Will make again with about half of the bread.

  • fsamperi 28 Jan, 2009

    I love all the garlic.

  • Nelladrace 13 Dec, 2008

    This makes wonderful soup! Leave out the bread crumbs. Add more broth. I halved the recipe for my husband and me. It's great for a cold night.

  • sogden 24 Nov, 2008

    Made this for me and my fiance for dinner last night and we both loved it! I cut the recipe in half, since it looked like it made so much - glad I did that for the two of us. Made a green salad to go with it - super simple, yummy fall dinner.

  • fannybrice 14 Nov, 2008

    A lot of work for franks and beans. Even my husband who'll eat pretty much anything didn't like it. Not worth it.

  • NorbieK 6 Nov, 2008


  • Texy 5 Nov, 2008

    sandygluck, thank you very much for that idea... I will definitely try it!

  • missy33 5 Nov, 2008

    We loved this! Hubb and the kids asked for seconcs, and it was fine because this recipe makes a TON! Perfect with a salad!
    I cut the sausage into bite size pcs, used whole wheat bread and added a couple of shots of tabasco, but those were the only changes I made. Enjoy!

  • sandygluck 4 Nov, 2008

    I'm so sorry you didn't enjoy this -it's a riff on a French meat and bean dish called cassoulet. I do have a suggestion for the frozen dish. If you place the contents in a pot, add enough broth and/or water to turn it into a soup like consistency, you might be pleasantly surprised.

  • Texy 3 Nov, 2008

    We did not care for this recipe at all. I used only 8 slices of bread, and still felt that the breadcrumbs were VERY overpowering. Now, what to do with the remaining frozen dish...

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