Sausage and Bean Casserole

92 Ratings
  • 5 18
  • 4 32
  • 3 23
  • 2 14
  • 1 5

This is not your basic pork and beans but a quick version of a classic French dish.

Everyday Food, October 2005

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Recipe Summary test

prep:
45 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Directions

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

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  • 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.

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Reviews (14)

92 Ratings
  • 5 18
  • 4 32
  • 3 23
  • 2 14
  • 1 5
Martha Stewart Member
05/25/2014
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.
Martha Stewart Member
02/16/2014
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.
Martha Stewart Member
09/16/2012
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.
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Martha Stewart Member
08/19/2012
When you freeze this casserole, does the baking time/temp change?
Martha Stewart Member
09/30/2010
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.
Martha Stewart Member
01/28/2009
I love all the garlic.
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Martha Stewart Member
12/13/2008
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.
Martha Stewart Member
11/24/2008
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.
Martha Stewart Member
11/14/2008
A lot of work for franks and beans. Even my husband who'll eat pretty much anything didn't like it. Not worth it.
Martha Stewart Member
11/06/2008
Saved!!!!!
Martha Stewart Member
11/05/2008
sandygluck, thank you very much for that idea... I will definitely try it!
Martha Stewart Member
11/05/2008
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!
Martha Stewart Member
11/04/2008
Texy, 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.
Martha Stewart Member
11/03/2008
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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