Swiss Chard, Sausage Bean Casserole Recipe

Swiss Chard, Sausage Bean Casserole Recipe

How To Make Swiss Chard, Sausage, Pasta, and Bean Casserole

This bean casserole is oozing with flavors and texture from the Swiss chard for an earthy flavor, sausages providing a smoky taste, and pasta.

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes



  • 1tspsalt
  • 5cupswater
  • 16ozfusilli pasta,(½ pkg)
  • bunchesswiss chard,leaves sliced, stems reserved
  • 1tbspchicken bouillon granules
  • 3.5ozItalian sausage,(2 links)
  • 1tbspbutter
  • tspred pepper flakes
  • 1onion,chopped
  • 3clovesgarlic,crushed
  • 2tbspbalsamic vinegar
  • 15ozkidney beans,(1 can), rinsed and drained
  • 1tomato,chopped
  • salt and ground black pepper,to taste
  • 6ozcrumbled feta cheese,(1 container)


  1. Preheat the oven to 375 degrees F.

  2. Bring 1 teaspoon salt and water to a boil. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally for about 6 minutes.

  3. Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until the pasta has cooked through but is still slightly firm about 6 more minutes.

  4. Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.

  5. Heat a large skillet over medium-high heat. Cook sausage links until evenly browned and no longer pink in the center. Transfer sausage to a plate and slice.

  6. Heat butter and red pepper flakes over medium heat in the skillet used to cook sausage; cook and stir onion and garlic in butter until tender and onion is translucent, about 5 minutes.

  7. Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.

  8. Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.

  9. Stir pasta, chard stems, and 1/2 of the reserved cooking liquid into the vegetables. Season with salt and black pepper. If the sauce becomes too dry, add remaining cooking liquid.

  10. Transfer pasta mixture to a large baking dish.

  11. Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.

  12. Bake in the preheated oven until feta cheese begins to melt, about 15 minutes. Turn on the oven’s broiler and broil until cheese is browned, 3 to 5 more minutes.


  • Calories: 1125.24kcal
  • Fat: 23.62g
  • Saturated Fat: 11.67g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 6.83g
  • Polyunsaturated Fat: 2.94g
  • Carbohydrates: 175.96g
  • Fiber: 39.15g
  • Sugar: 15.77g
  • Protein: 59.01g
  • Cholesterol: 64.53mg
  • Sodium: 2597.46mg
  • Calcium: 665.25mg
  • Potassium: 3740.62mg
  • Iron: 19.51mg
  • Vitamin A: 1477.75µg
  • Vitamin C: 148.43mg
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