Why You’ll Love This Recipe
This casserole combines simple ingredients into a deeply flavorful and filling meal. It’s incredibly easy to make, customizable with your favorite types of beans and sausage, and it reheats beautifully for leftovers. Whether you’re serving it for a casual family dinner or batch cooking for the week, this dish is a dependable, cozy classic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sausages (pork, beef, or chicken, whole or sliced)
- Canned beans (such as cannellini, butter beans, or kidney beans), drained and rinsed
- Onion, diced
- Garlic, minced
- Crushed tomatoes or passata
- Tomato paste
- Olive oil
- Carrots, diced
- Smoked paprika
- Dried thyme or rosemary
- Salt
- Black pepper
- Bay leaf (optional)
- Chicken or vegetable broth
Directions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet or casserole dish, heat olive oil over medium heat.
- Add sausages and brown them on all sides. Remove and set aside.
- In the same pan, sauté onions and carrots until softened.
- Add garlic, smoked paprika, thyme, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Stir in tomato paste and cook for another minute, then add crushed tomatoes and broth. Mix well.
- Add the drained beans and bay leaf if using. Return the sausages to the pan, nestling them into the sauce.
- Bring the mixture to a simmer, then transfer to the oven.
- Bake uncovered for 30–35 minutes, until the sauce has thickened and sausages are cooked through.
- Remove from oven, let rest for a few minutes, and serve hot.
Servings and timing
This recipe serves 4–6 and takes approximately 1 hour to prepare and cook, including 15–20 minutes of prep and 35–40 minutes of baking time.
Variations
- Vegetarian: Use plant-based sausages and swap chicken broth for vegetable broth.
- Spicy Kick: Add chopped chili or use hot sausages.
- More Veggies: Add bell peppers, zucchini, or mushrooms to the sautéed vegetables.
- Cheesy Top: Sprinkle shredded cheddar or mozzarella on top before baking.
- Slow Cooker: Brown sausages and sauté aromatics, then transfer everything to a slow cooker and cook on low for 6–7 hours.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a microwave or in a saucepan over medium heat until warmed through. Add a splash of broth or water if the sauce has thickened too much. This casserole also freezes well for up to 3 months—defrost overnight in the fridge before reheating.
FAQs
What type of sausage works best for this casserole?
You can use any type—pork, beef, chicken, or plant-based. Whole or sliced sausages both work well.
Can I use dried beans instead of canned?
Yes, but they must be soaked and fully cooked before using in this recipe.
Is this recipe freezer-friendly?
Yes, this casserole freezes well. Store in airtight containers and reheat as needed.
Can I make this dish ahead of time?
Absolutely. You can assemble it a day in advance and bake when ready to serve.
What’s the best bean combination to use?
A mix of cannellini and kidney beans offers a good balance of texture and flavor.
How can I thicken the sauce?
Let it bake uncovered a bit longer or simmer on the stovetop before baking.
Can I cook this entirely on the stovetop?
Yes, simmer covered on low heat for 30–40 minutes instead of baking.
Should I prick the sausages before cooking?
It’s optional, but pricking helps release excess fat if using high-fat sausages.
What should I serve with this casserole?
It pairs well with crusty bread, mashed potatoes, or a simple green salad.
How do I make it smokier?
Use smoked sausage or add a bit of liquid smoke or more smoked paprika.
Conclusion
Sausage and Bean Casserole is a hearty, flavorful dish that’s easy to throw together with pantry staples. Whether you’re looking for comfort food on a rainy day or a reliable recipe for batch cooking, this casserole delivers robust flavor and satisfying texture in every bite. Try it once, and you’ll keep coming back for more.
PrintSausage and Bean Casserole
A hearty and flavorful one-pan meal made with sausages, beans, and a rich tomato-based sauce. Perfect for cold nights or batch cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Ingredients
- 6 sausages (pork, beef, or chicken; whole or sliced)
- 2 cans (15 oz each) beans (cannellini, butter beans, or kidney beans), drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes or 1½ cups passata
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 carrots, diced
- 1 tsp smoked paprika
- 1 tsp dried thyme or rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf (optional)
- 1 cup chicken or vegetable broth
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet or casserole dish over medium heat.
- Add sausages and brown on all sides. Remove and set aside.
- Sauté onions and carrots in the same pan until softened, about 5–7 minutes.
- Add garlic, smoked paprika, thyme, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes and broth. Mix well to combine.
- Stir in drained beans and bay leaf if using. Nestle sausages into the sauce.
- Bring to a simmer, then transfer the skillet to the oven.
- Bake uncovered for 30–35 minutes, until sauce is thickened and sausages are fully cooked.
- Remove from oven, let rest for a few minutes, and serve hot.
Notes
- Use any type of sausage—pork, beef, chicken, or plant-based.
- For a spicy version, use hot sausages or add chopped chili.
- Can be made ahead and baked later.
- Freeze leftovers for up to 3 months.
- Great with crusty bread or mashed potatoes.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 460
- Sugar: 8g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 65mg
