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Warm up with this rustic Tuscan White Bean and Sausage Casserole, featuring creamy cannellini beans simmering in a rich tomato herb broth alongside savory Italian sausage. Slow baking marries the earthy flavors together beneath a crunchy breadcrumb and parmesan topping. It is a hearty, deeply comforting dish straight out of the Italian countryside.
Prep Time
15 min
Per serving
460kcal
Calories
Cook Time
35 min
Servings
6 people
Difficulty
easy
24g
Protein
42g
Carbs
22g
Fat
8g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Preheat your oven to 190°C and grease a 9x13-inch baking dish.
In a large oven-safe skillet over medium heat, brown the Italian sausage links on all sides, then remove and slice into rounds.
In the remaining sausage fat, sauté diced yellow onion, sliced carrots, and minced garlic for 5 minutes until tender.
Stir in canned diced tomatoes, tomato paste, chicken broth, and rinsed cannellini beans, bringing the mixture to a gentle simmer.
Return the sliced sausage to the skillet along with chopped rosemary and thyme, stirring to combine.
Transfer the bean mixture into the prepared baking dish.
In a small bowl, mix panko breadcrumbs, grated parmesan cheese, and melted butter until crumbly, then sprinkle evenly over the casserole.
Bake uncovered for 25 minutes until bubbling and golden brown on top.
Choose Creamy Beans: Cannellini beans soften wonderfully during baking without breaking down entirely. Toast the Topping: Ensure the breadcrumb layer is spread evenly for a crisp finish under the heat. Simmer First: Simmering the beans briefly on the stove helps blend aromatic flavors quickly before baking.
Yes, omit the sausage and add mushrooms or plant-based sausage along with vegetable broth.
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