Sausage and White Bean Casserole

Sausage and White Bean Casserole
Jose Picayo
This easy baked meal can be refrigerated for up to 2 days.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1
tablespoon
plus 1 teaspoon olive oil
1
pound
Italian sausage links
2
carrots, cut into 1/2-inch pieces
2
cloves garlic, chopped
2
bunches Swiss chard, leaves cut into 2-inch strips (about 12 cups)
2
15.5-ounce cans cannellini beans, rinsed
kosher salt and black pepper
2
tablespoons
bread crumbs

Directions

  1. Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  2. Add the sausage and cook, turning, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.
  3. Add the carrots and garlic to the skillet and cook for 1 minute. Add the chard and cook until wilted, 1 to 2 minutes.
  4. Add the beans, ½ cup water, and ¼ teaspoon each salt and pepper; bring to a boil. Nestle the sausages in the beans.
  5. In a bowl, combine the bread crumbs and the remaining teaspoon of oil. Sprinkle over the sausage mixture. Transfer the skillet to oven; bake until golden, about 25 minutes.
Sara Quessenberry
September 2009

Nutritional Information

  • Per Serving
  • Calories 510
  • Fat 29 g
  • Sat Fat 9 g
  • Cholesterol 62 mg
  • Sodium 1,801 mg
  • Protein 26 g
  • Carbohydrate 36 g
  • Fiber 10 g
What does this mean? See Nutrition 101.