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root
Senior Member

Posts: 330
Registered:
February 2004

Sausage and Bean Casserole Sun, 04 December 2005 00:09
12 slices white sandwich bread
course salt and ground pepper
2 pkgs (1lb ea) smoked polish sausage, halved lengthwise, cut into 2.5" pieces
2 large onions chopped
8 garlic cloves, chopped
1/2 cup tomato paste
1 14.5oz can reduce-sodium chicken broth
1 cup dry red wine
1 tsp dried thyme
4 14.5oz cans Great Northern or cannellini beans, rinsed and drained

In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.

In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.

Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a biol. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 mins.

Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.

To Freeze: Freeze in freezer safe container.

To Reheat: From frozen, bake at 375, covered with foil for 1 hour. Remove foil and bake 15-20 mins until breadcrumbs are golden. From defrost, bake at 375 fir 30 mins until topping is golden.

      
    
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