Wednesday, July 20, 2011

Sausage and Bean Casserole

Sausage and Bean Casserole Recipe

  • YIELD: 8 servings (serving size: about 1 cup)
  • COURSE: CasserolesMain Dishes
  • Cooking spray
  • 1 cup chopped onion (about 1 medium)
  • (16-ounce) package light smoked turkey sausage (such as Hillshire Farm), cut into 1/4-inch-thick slices
  • garlic cloves, minced
  • (14-ounce) can fat-free, less-sodium chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • (16-ounce) cans cannellini beans or other white beans, rinsed and drained
  • bay leaf
  • 1/8 teaspoon ground red pepper (optional)
  • (1-ounce) slices white bread
  • 2 tablespoons chopped fresh parsley
  • Preheat oven to 375°.
  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and turkey sausage to pan; sauté for 5 minutes or until browned. Add garlic, and sauté for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in 2 tablespoons brown sugar, tomato paste, dried thyme, freshly ground black pepper, cannellini beans, and bay leaf. Add ground red pepper, if desired. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Remove from heat.
  • Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups.
  • Sprinkle breadcrumbs evenly over bean mixture, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until browned. Discard bay leaf. Sprinkle with parsley.

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