Sausageandbeancasserole Recipes

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SAUSAGE AND THREE BEAN CASSEROLE



Sausage and Three Bean Casserole image

This delicious three bean casserole has the tasty addition of pork sausage meat.

Provided by Karen Ciancio

Categories     Main Course

Time 1h5m

Number Of Ingredients 12

1 pound bulk pork sausage (or turkey sausage)
2 stalks celery (sliced)
1 onion (medium, chopped)
1 clove garlic (crushed)
42 ounces canned baked beans ( in tomato sauce)
15 ounces canned lima beans (drained)
15 ounces canned kidney beans (drained)
8 ounces canned tomato sauce
1 tablespoon dry mustard
2 tablespoons honey
1 tablespoon white vinegar
1/4 teaspoon red pepper sauce

Steps:

  • Heat the oven to 400ºF.
  • If you have sausage meat that is in casings, remove the casings from the meat. Cook the sausage, celery, onion and garlic in a 10 inch skillet over medium heat for 10 minutes, stirring occasionally, until the sausage is no longer pink. Drain of the fat.
  • Mix the sausage mixture with the remaining ingredients in an ungreased 3 quart casserole. Bake at 400ºF, uncovered, for about 45 minutes, stirring once, until everything is hot and bubbly.

Nutrition Facts : Calories 451 kcal, Carbohydrate 53 g, Protein 23 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 51 mg, Sodium 1454 mg, Fiber 15 g, Sugar 7 g, ServingSize 1 serving

SAUSAGE AND BEAN CASSEROLE



Sausage and Bean Casserole image

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

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h15m

Number Of Ingredients 10

12 slices white sandwich bread
Coarse salt and ground pepper
2 packages (1 pound each) smoked Polish sausage, halved lengthwise, cut into 2 1/2-inch pieces
2 large onions, chopped
8 cloves garlic, chopped
1/2 cup tomato paste
1 can (14.5 ounces) reduced-sodium chicken broth
1 cup dry red wine
1 teaspoon dried thyme
4 cans (14.5 ounces each) Great Northern or cannellini beans, rinsed and drained

Steps:

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

SAUSAGE CASSEROLE



Sausage Casserole image

Mouth watering, bowl scraping good! This recipe also makes a great dinner entree!

Provided by WILLIAM ROSSBACH

Categories     Breakfast and Brunch     Potatoes

Time 1h45m

Yield 12

Number Of Ingredients 7

1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
¼ cup butter, melted
12 ounces mild Cheddar cheese, shredded
½ cup onion, shredded
1 (16 ounce) container small curd cottage cheese
6 jumbo eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
  • Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 7.9 g, Cholesterol 188.1 mg, Fat 26.3 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 13.3 g, Sodium 754.7 mg, Sugar 1.3 g

SAUSAGE AND BEEF CASSEROLE



Sausage and Beef Casserole image

I received this recipe from my mothers best friend Lucy. This is one of my favorite meals. This is a great dish for pot-lucks. It would also be great on a cold winters night. I also like to make it a day or two before it is to be eaten.

Provided by AmandaF

Categories     One Dish Meal

Time 2h

Yield 4-5 serving(s)

Number Of Ingredients 12

2 packages smoked sausage
1 1/2 lbs stewing beef
2 large onions
2 -3 green peppers
2 cloves garlic
6 large potatoes, sliced to 1/8 inch thick
2 cans kidney beans, drained
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 beef bouillon cubes, dissolved in
1 cup boiling water

Steps:

  • Heat skillet to medium heat.
  • Brown sausage well, When finished put the sausage into a large casserole dish.
  • Brown the stew beef and add to the sausage.
  • Sauté onion and garlic till tender.
  • Add green peppers cook additional minute.
  • Add into meat.
  • Stir-fry potatoes a little and add to meat.
  • Add beans, bouillon and seasonings.
  • Stir well.
  • Cover and bake 350 1 hour and 15 minutes or until potatoes are tender.

CHICKEN, BEAN AND SAUSAGE CASSEROLE



Chicken, Bean and Sausage Casserole image

Assemble this hearty, 5-ingredient casserole in 10 minutes! Every bite is loaded with chicken and sausage.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 5

2 cans (15 to 16 oz each) navy beans, drained, rinsed
1 can (14.5 oz) diced tomatoes, undrained
1/2 teaspoon garlic powder
1/2 lb smoked sausage, cut into 1/2-inch slices
1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 8 serving pieces

Steps:

  • Heat oven to 350°F. In 11x7-inch (2-quart) glass baking dish, stir beans, tomatoes and garlic powder.
  • Stir in sausage. Arrange chicken pieces in bean mixture.
  • Cover with foil. Bake 40 to 45 minutes or until chicken is thoroughly heated.

Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 70 mg, Fat 1/2, Fiber 6 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g

BEEF AND ITALIAN SAUSAGE CASSEROLE



Beef and Italian Sausage Casserole image

This is a hardy casserole, our friend Joe, loves making this. He changes up the sausage from time to time but always uses something with a kick to it.

Provided by Dancer

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

1 lb hot Italian sausage or 1 lb sweet Italian sausage, casings removed
1 lb ground beef
1 large onion, chopped
4 garlic cloves, chopped
2 teaspoons dried oregano, crumbled
1 teaspoon dried thyme, crumbled
1 (28 ounce) can Italian plum tomatoes, drained (reserve 2 tablespoons juice)
2 tablespoons tomato paste
1/4 teaspoon dried red pepper flakes
1 (15 ounce) can kidney beans, rinsed, drained
salt and pepper
1 lb mostaccioli pasta, cooked al dente, drained
1/2 cup grated parmesan cheese
1/4 cup chopped fresh Italian parsley
nonstick cooking spray
12 ounces fontina or 12 ounces provolone cheese, grated

Steps:

  • Cook first 6 ingredients in large heavy saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes.
  • Add tomatoes, 2 tablespoons juice (from tomatoes), tomato paste and pepper flakes; simmer 5 minutes, breaking up tomatoes with back of spoon.
  • Add kidney beans and heat through.
  • Season with salt and pepper.
  • Add mostaccioli, Parmesan and parsley and toss to combine.
  • Spray 9-by-13-inch baking pan with nonstick spray.
  • Transfer mixture to prepared pan.
  • Sprinkle with cheese.
  • Bake until cheese melts, about 30 minutes.

BEST EVER BEANS AND SAUSAGE



Best Ever Beans and Sausage image

When my wife asks what she should make for a gathering, she's always told to bring this-and a couple of copies of the recipe! - Robert Saulnier, Clarksburg, Massachusetts

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h35m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 pounds bulk spicy pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can (31 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1-1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard

Steps:

  • In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.

Nutrition Facts : Calories 316 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (19g sugars, Fiber 9g fiber), Protein 13g protein.

SAUSAGE & BEAN CASSEROLE



Sausage & bean casserole image

A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 17

2 tbsp olive or rapeseed oil
1 onion, finely chopped
2 medium sticks celery, finely chopped
1 yellow pepper, chopped
1 red pepper, chopped
6 cooking chorizo sausages (about 400g)
6 pork sausages (about 400g)
3 fat garlic cloves, chopped
1 ½ tsp sweet smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
125ml white wine
2 x 400g cans cherry tomatoes or chopped tomatoes
2 sprigs fresh thyme
1 chicken stock cube
1 x 400g can aduki beans, drained and rinsed
1 bunch chives, snipped (optional)

Steps:

  • Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
  • Add 1 finely chopped onion and cook gently for 5 minutes.
  • Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
  • Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
  • Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
  • Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
  • Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
  • Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
  • Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

Nutrition Facts : Calories 519 calories, Fat 33.8 grams fat, SaturatedFat 11.7 grams saturated fat, Carbohydrate 25.9 grams carbohydrates, Sugar 11.7 grams sugar, Fiber 5.2 grams fiber, Protein 24.5 grams protein, Sodium 2.9 milligram of sodium

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