Sausage and Great Northern Bean Casserole

Sausage and Great Northern Bean Casserole

So the first time I made this, I went into it thinking it was going to be a warm, hearty, typical delicious Martha Stewart recipe – and it is, sort of.   Except it is also really just dressed up “beans and franks”.  I mean, it’s delicious, and when made with turkey sausage it is pretty healthy, but it still just comes down to being “beans and franks”.   That said, I think a lot of the kids will like this dish (mine do) even if I have to make it on nights when Michael’s not around as he won’t eat anything but black beans.  I like to serve it with some crusty bread and with a side of whatever green vegetable I have on hand. 


2 cups bread crumbs 

2 packages smoked Polish turkey sausage, cut into 1 inch slices

1 large onion, chopped

4 cloves garlic, chopped

1/2 cup tomato paste

3 cups reduced sodium chicken broth

3 cans Great Northern or cannelloni beans, rinsed and drained

1 teaspoon dried thyme

Salt and pepper


  • Preheat oven to 375 degrees.
  • Saute sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 10-15 minutes.
  • Add tomato paste, broth and thyme; bring to a boil.
  • Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.
  • Stir in 1 1/2 cups of the breadcrumbs. Pour mixture into a greased (sprayed) baking dish.  Top with remaining breadcrumbs.
  • Bake, on a baking sheet, until topping is golden, 30 minutes

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