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.
Preheat oven to 350 degrees F.
In a food processor, pulse bread until very coarse crumbs form. This should make about 3 cups.
Add 2 tablespoons of oil; pulse briefly to moisten. Season with salt and pepper, then set breadcrumbs aside.
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.
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.
Stir in beans; cook for about 5 minutes until beans are tender and creamy. Season with salt and pepper.
Transfer sausage-and-bean mixture to a shallow 14×10-inch baking dish; scatter breadcrumbs over top.
Place dish on a rimmed baking sheet, and bake for 25 to 30 minutes until topping is golden. Let cool 5 minutes before serving.
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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