Cook/ Easy Weeknight

Sausage and Bean Casserole

November 28, 2020

Last Updated on November 28, 2020 by Slow The Cook Down

This hearty and comforting sausage and bean casserole is made with simple ingredients with minimal prep. Oven baked, it’s a delicious family meal that can be made ahead of time. Cooked in a herb and tomato sauce and the leftovers are fantastic!

Sausage and bean casserole in a baking dish next to a wooden spoon and fresh herbs.

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This sausage and bean casserole is such a great winter warmer recipe. Super easy to make with lots of pantry staples, it’s budget friendly and great for meal prep.

Made with white beans, pork sausages, onions and tomatoes it’s packed full of healthy ingredients that will leave you feeling full and satisfied.

For more hearty winter foods, be sure to check out my Beef Curry Stew and Giouvetsi (Greek Lamb Stew with Orzo).

How to make sausage and bean casserole

Be sure to scroll down for the full recipe!

  • Brown the sausage in a skillet and set to one side (photo 1).
  • Saute the onions and garlic until soft (photo 2).
  • Place all of the ingredients, except the sausages, into a large casserole dish (photo 3).
  • Place the sausages in and bake (photo 4).
Four step by step photos to show how to make the recipe.
Close up of a serving of sausage and bean casserole on a white plate.

Recipe Variations

This sausage and bean casserole is pretty delicious as it is, but you can easily mix things up to suit your tastes.

  • Add other vegetables. Mushrooms or diced carrots would also work great in this dish.
  • Use other sausages. I used pork, but you can use seasoned sausages or chorizo would work really well. Make it vegetarian or vegan by using plant based sausages. You can even make your own sausages!
  • Use other seasonings. I used Italian dried herbs, you can use just oregano or just thyme if you prefer. Try adding in some chili flakes if you’d like your casserole to be a little spicier.

Frequently Asked Questions

Can you make it ahead of time?

Yes, this is a great make ahead dish and any leftovers you have will keep well covered in the fridge for 3 to 4 days.

You can make the whole dish up to the point of cooking and keep it covered in the fridge for a day or two until you are ready to cook it.

Reheat the sausage and bean casserole, covered with foil at 350F / 180c for around 20 minutes until warmed through.

Can you freeze it?

You can freeze this casserole either baked or unbaked:

Baked: Let it cool to room temperature and then wrap in foil and place in a freezer bag. It will keep well for up to 2 months. Thaw in the fridge overnight and reheat at 350F / 180c for 20 minutes.

Unbaked: Make up the casserole to the point of baking, then wrap in foil and place in a freezer bag. It will keep well for up to 2 months. Thaw in the fridge overnight and bake at 350F / 180c for 40 minutes.

What do you serve it with?

This casserole can totally be eaten on it’s own, but I do like to pair it with a veggie and potato side. Try it with:
Fried Potato Slices
Blue Cheese Mashed Potato with Bacon
Sautéed Broccoli
Pak Choi with Garlic & Chilli

Five sausages in the bean and tomato casserole in a glass baking dish.

Recipe Notes and Tips

  • I used a 13.5 x 9.5 inch glass casserole dish for this recipe, and one like this will work well. 
  • The sausages don’t need to be cooked all the way through in the skillet, they just need to be browned.
  • If you are really short on time, you can skip browning the sausage and softening the onions and just add them straight to the casserole dish. I prefer doing these steps as it adds flavor and the skin of the sausages crisp up.
  • If making ahead of time, let the sausage and bean casserole cool completely before storing.

More Easy Family Dinners

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Sausage and bean casserole in a glass baking dish on a wooden chopping board.

Sausage and Bean Casserole

This hearty and comforting sausage and bean casserole is made with simple ingredients with minimal prep. Oven baked, it's a delicious family meal that can be made ahead of time. Cooked in a herb and tomato sauce and the leftovers are fantastic!
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 503kcal

Ingredients

  • 1 tablespoon oil
  • 6 pork sausages
  • 4 cloves garlic (minced)
  • 2 onions (sliced)
  • 1 can white kidney beans (cannellini) (19oz / 540ml)
  • 1 can diced tomatoes (28oz / 796ml)
  • 1 can tomato paste (5.2 oz / 156ml)
  • 2 red bell peppers (diced)
  • tablespoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Preheat the oven to 360F / 180c.
  • Heat the oil on a medium high heat, once hot add the sausages.
  • Brown the sausages on all sides, they do not need to be cooked through. Remove and set to one side.
  • Place the sliced onions and mince garlic into the same skillet and cook until the onions soften. Set to one side.
  • Drain and rinse your beans.
  • In a large casserole dish, add the cooked onions, beans, diced tomatoes, tomato paste, diced bell peppers, Italian seasoning and salt and pepper. Stir to combine.
  • Place the cooked sausages on top of the tomato mixture, and press them down slightly with your fingers.
  • Bake in the oven for 30 to 40 minutes until the sauce is bubbling and the sausages are cooked all the way through.

Notes

  • I used a 13.5 x 9.5 inch glass casserole dish for this recipe, and one like this will work well. 
  • The sausages don’t need to be cooked all the way through in the skillet, they just need to be browned.
  • If you are really short on time, you can skip browning the sausage and softening the onions and just add them straight to the casserole dish. I prefer doing these steps as it adds flavor and the skin of the sausages crisp up.
  • If making ahead of time, let the sausage and bean casserole cool completely before storing.

Nutrition

Calories: 503kcal | Carbohydrates: 31g | Protein: 25g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1353mg | Potassium: 1173mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1877IU | Vitamin C: 73mg | Calcium: 121mg | Iron: 5mg
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