Chicken-Sausage and Bean Casserole with Sage Recipe

Chicken-Sausage and Bean Casserole with Sage Recipe

How To Make Chicken-Sausage and Bean Casserole with Sage

Made with baguette, chicken sausage, and dry white wine, this bean casserole promises a loaded baked dish that’s perfect for family dinners.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour



  • ½baguette
  • ¼cupolive oil
  • coarse salt and ground pepper
  • fresh sage leaves
  • 1large onion
  • 4garlic cloves
  • 1lbfresh chicken sausage
  • ½cupdry white wine
  • 3canscannellini beans


  1. Preheat oven to 350 degrees F.

  2. In a food processor, pulse bread until very coarse crumbs form. This should make about 3 cups.

  3. Add 2 tablespoons of oil; pulse briefly to moisten. Season with salt and pepper, then set breadcrumbs aside.

  4. In a medium saucepan, heat the remaining oil over medium-high heat. Add sage, then cook for 2 to 3 minutes until crisp. Using a slotted spoon, transfer sage to a paper-towel-lined plate, and set aside. Reserve pan with oil.

  5. Add onion and garlic to pan, then cook, stirring occasionally, for 5 to 7 minutes until onion is tender. Add sausage and wine, then cook, breaking sausage up with a wooden spoon for 3 to 5 minutes until cooked through.

  6. Stir in beans; cook for about 5 minutes until beans are tender and creamy. Season with salt and pepper.

  7. Transfer sausage-and-bean mixture to a shallow 14×10-inch baking dish; scatter breadcrumbs over top.

  8. Place dish on a rimmed baking sheet, and bake for 25 to 30 minutes until topping is golden. Let cool 5 minutes before serving.

  9. Serve casserole topped with fried sage leaves. Enjoy!


  • Calories: 474.33kcal
  • Fat: 17.10g
  • Saturated Fat: 3.45g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 8.43g
  • Polyunsaturated Fat: 3.33g
  • Carbohydrates: 54.15g
  • Fiber: 10.46g
  • Sugar: 2.68g
  • Protein: 24.70g
  • Cholesterol: 54.43mg
  • Sodium: 705.26mg
  • Calcium: 215.24mg
  • Potassium: 1039.50mg
  • Iron: 7.42mg
  • Vitamin A: 3.19µg
  • Vitamin C: 2.18mg
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