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Sausage and Bean Casserole

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A hearty and flavorful one-pan meal made with sausages, beans, and a rich tomato-based sauce. Perfect for cold nights or batch cooking.

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

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet or casserole dish over medium heat.
  3. Add sausages and brown on all sides. Remove and set aside.
  4. Sauté onions and carrots in the same pan until softened, about 5–7 minutes.
  5. Add garlic, smoked paprika, thyme, salt, and pepper. Cook for 1–2 minutes until fragrant.
  6. Stir in tomato paste and cook for 1 minute.
  7. Add crushed tomatoes and broth. Mix well to combine.
  8. Stir in drained beans and bay leaf if using. Nestle sausages into the sauce.
  9. Bring to a simmer, then transfer the skillet to the oven.
  10. Bake uncovered for 30–35 minutes, until sauce is thickened and sausages are fully cooked.
  11. 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

Find it online: https://thefamilycooking.com/sausage-and-bean-casserole/