Michigan Beans and Sausage Casserole Recipe

4 4 5
Michigan Beans and Sausage Casserole Recipe
Michigan Beans and Sausage Casserole Recipe photo by Taste of Home
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Michigan Beans and Sausage Casserole Recipe

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4 4 5
Publisher Photo
I got this recipe from a church cookbook years ago. Bean casseroles are a big hit at potlucks and picnics.
MAKES:
14-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours
MAKES:
14-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours

Ingredients

  • 1 pound fully cooked kielbasa or Polish sausage, halved lengthwise and thinly sliced
  • 1 medium onion, chopped
  • 1 cup ketchup
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 tablespoons vinegar
  • 2 tablespoons molasses
  • 2 tablespoons prepared mustard
  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained

Directions

In a saucepan, cook sausage and onion in boiling water for 2 minutes; drain. In a 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 heated through.
Originally published as Michigan Beans and Sausage in Country Extra July 1999, p49

Nutritional Facts

3/4 cup: 200 calories, 8g fat (3g saturated fat), 19mg cholesterol, 573mg sodium, 28g carbohydrate (20g sugars, 2g fiber), 6g protein.

  • 1 pound fully cooked kielbasa or Polish sausage, halved lengthwise and thinly sliced
  • 1 medium onion, chopped
  • 1 cup ketchup
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 tablespoons vinegar
  • 2 tablespoons molasses
  • 2 tablespoons prepared mustard
  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  1. In a saucepan, cook sausage and onion in boiling water for 2 minutes; drain. In a 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 heated through.
Originally published as Michigan Beans and Sausage in Country Extra July 1999, p49

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Sally Miner User ID: 1714177 71542
Reviewed Jun. 2, 2011

"This was very good. The only thing I would change is cutting down the brown sugar to 1/2 cup and the sugar to 1/4 cup. It was a bit too sweet."

MY REVIEW
gcjmorgan User ID: 1019549 53415
Reviewed May. 21, 2010

"Great flavor !"

MY REVIEW
daisey5 User ID: 146806 203212
Reviewed Feb. 1, 2010

"I used the smoked turkey sausage and cut it down for four."

MY REVIEW
Aneeley User ID: 3143610 33868
Reviewed Sep. 11, 2008

"This recipe would have been ok if the beans would have remained intact. They just turned to mush. It was still ok but I won't make it again."

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