Print Options

Back to Michigan Beans and Sausage Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Michigan Beans and Sausage Casserole

 Michigan Beans and Sausage Casserole
I got this recipe from a church cookbook years ago. Bean casseroles are a big hit at potlucks and picnics.
14-16 ServingsPrep: 10 min. Bake: 1-1/2 hours


  • 1 pound Johnsonville® Polish Kielbasa Sausage or smoked Polish sausage
  • 1 medium onion, chopped
  • 1 cup ketchup
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons molasses
  • 2 tablespoons prepared mustard
  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained


  • In a large saucepan, cook sausage and onion in boiling water for 2
  • minutes; drain. In a large bowl, combine the ketchup, sugars,
  • vinegar, molasses and mustard. Stir in beans and sausage mixture.
  • Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at
  • 350° for 1-1/2 hours or until bean mixture reaches desired
  • thickness. Yield: 14-16 servings.
Editor's Note: This recipe can also be prepared in a slow cooker. Prepare as directed, transferring to a slow cooker instead of a baking dish. Cover and cook on low for 6-8 hours or until

2 of 2

Michigan Beans and Sausage Casserole (continued)

Editor's Note: heated through.
Nutritional Facts: 1 serving (3/4 cup) equals 200 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 573 mg sodium, 28 g carbohydrate, 2 g fiber, 6 g protein.