Sausage and bean casserole is something between being a traditional casserole and chili. It’s not broth-y and soup-like as chili is but it has so many of the same flavors. Sweet Italian sausage, red beans, onion, tomato paste, brown sugar and seasonings simmered together and topped is fresh bread crumbs is the gist of this one pot meal.

About the Ingredients

Sweet Italian Sausage – 1 pound

Onion and Garlic – 1 onion and 2 cloves of minced garlic

Beans – I used red kidney beans because that’s what I keep in the pantry but you could also use cannelloni beans or a combination of the two.

Chicken Stock – one 14oz can

Tomato Paste – only 2 tablespoons. I like to save leftovers from the can in silicone ice cube trays in the freezer. That way when a recipe calls for just a small amount (as they often do) I don’t waste an entire can.

Seasonings – 2 tablespoons of brown sugar, a bay leaf, salt, pepper and red pepper flakes.

White bread – to make fresh bread crumbs. I like to use leftover hamburger or hot dog buns for this. 3 slices of bread or 2 buns should be plenty.

Recipe Substitutions & Variations

If you want to add a little extra vegetable kick to this dish try adding escarole or spinach. Add it just after the 5 minute simmer, right before the bread crumbs go on top. The greens will have plenty of heat to soften without over cooking.

Like things a little spicy? The recipe already calls for some red pepper flakes but for extra heat you could switch up the sweet Italian sausage for spicy sausage. Or maybe go half and half?!

bread crumb topping on sausage and bean casserole in a dutch oven.

How to Make Sausage and Bean Casserole

Begin by slicing the raw sausage and dicing the onion. Slicing raw sausage can be a messy job so don’t worry about perfection – roughly sliced is good enough. Sauté the meat and onion in a dutch oven for about 5 minutes. Add the garlic and stir for another minute.

Pour in the chicken broth, stir in the tomato paste, brown sugar, bay leaf, beans, salt, pepper and red pepper flakes. Bring to a boil, then cover, lower the heat and let simmer for another 5 minutes.

While the casserole simmers, put the white bread in a food processor and pulse it until coarsely ground. Add the crumbs on top of the casserole, spray with cooking spray and bake at 375°F for about 10 minutes or until golden on top.

FAQ’s and Expert Tips

Can I use store bought bread crumbs? Yes. They are much finer in texture so they won’t absorb as much liquid as the fresh bread but they will definitely still brown and give you that little bit of crunchiness on top.

I don’t have a dutch oven. What should I make this casserole in? Prepare the casserole in a large sauté pan or pot. Just before topping it with breadcrumbs, transfer everything to a casserole dish (such as a 9×13) sprayed with cooking spray. Then proceed to top with bread crumbs and bake.

Can I make this ahead time? Yes. This dish saves well in the refrigerator and like a good chili even gets a little more flavorful. The crumbs can loose some of their crunchiness though so I would assemble the entire dish but leave off the bread crumbs. When you’re ready to serve it, warm the whole thing in the oven, then top it with the bread crumbs and toast for about another 10 minutes.

sausage and bean casserole cooked in a dutch oven.

The Recipe for Sausage and Bean Casserole

The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought. Enjoy!