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Meaty Bean Casserole

Meaty Bean Casserole
"Bean" in the mood for some filling fare to serve your family? Nothing fits the bill quite like this recipe. Two kinds of meat make it doubly delicious.—Kathy Both, Rocky Mountain House, Alberta
8 ServingsPrep: 20 min. Bake: 1-1/2 hours

Ingredients

  • 1-1/4 pounds boneless skinless chicken breasts or pork tenderloin, cut into 3/4-inch pieces
  • 4 cans (15 ounces each) great northern beans, rinsed and drained
  • 12 to 16 ounces smoked sausage links, halved and cut into 1/2-inch slices
  • 1 tablespoon olive oil
  • 1-1/2 cups chopped onion
  • 1 cup chopped sweet red pepper
  • 4 to 6 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 teaspoon dried thyme
  • Pepper to taste
  • 2 to 2-1/2 cups soft bread crumbs

Directions

  • In a Dutch oven, cook the chicken and sausage in oil until for about
  • 10 minutes or until chicken juices run clear. Remove with a slotted
  • spoon and keep warm.
  • In the drippings, saute the onion, red pepper and garlic for 5
  • minutes. Stir in the beans, tomatoes, broth, thyme, pepper, chicken
  • and sausage.
  • Bake, uncovered, at 350° for 45 minutes. Sprinkle with bread
© Taste of Home 2013

2 of 2

Meaty Bean Casserole (continued)

Directions (continued)

  • crumbs. Bake 45 minutes longer or until golden brown. Yield: 8
  • servings.
Nutrition Facts: 1 serving (1 cup) equals 334 calories, 16 g fat (5 g saturated fat), 66 mg cholesterol, 1,056 mg sodium, 23 g carbohydrate, 4 g fiber, 25 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013