Make-ahead Comfort Food--Italian Sausage & White Bean Casserole

Casserole made ahead; still needs bread topping

     We like casual, unfussy meals with good friends. Recently, we enjoyed a favorite healthy casserole with long-time friends who were in our area. It was truly a treat to see them, and the last thing I wanted was to be tied up in the kitchen. A favorite make-ahead casserole was the answer. This dish has also been perfect to bring to friends and neighbors after a death in the family or at any other time of difficulty.

     The original recipe was in Woman's Day magazine, but I have made a few changes. I'll give you my version, but you may adjust the recipe according to your taste. It's a forgiving dish that will accommodate your changes, too. We served it with a spinach salad and had ice cream and purchased cookies for dessert. With the bulk of the cooking done the day before, the rest was simple, and I didn't miss out on our time together.

     To see the other recipes I have posted on this blog (something I do from time to time), see the blog recipe index here.

ITALIAN SAUSAGE & WHITE BEAN CASSEROLE

Serves 8 or more.                               Bake 350 degrees for 25 - 35 minutes.

1 1/2 lb. turkey Italian sausage    

3 leeks, white & light green parts  

6 - 7 medium carrots, peeled and sliced

3 cloves garlic, chopped                 

1/2 cup dry white wine

1 28 oz. can crushed tomatoes

2 15 oz. cans cannellini beans, rinsed                      

1/2 cup fresh parsley, snipped        

4 cups coarsely torn crusty bread    

Cook sausage in large skillet in 1  Tbsp. olive oil until browned, 6 - 8 minutes. Transfer to a plate. Preheat oven to 350 degrees. 

Slice leeks into half moons, rinse out soil in a bowl and drain in colander.

Saute leeks and carrots in 1 Tbsp. oil in same large skillet, stirring often until beginning to soften, about 5 minutes. SLICE THE SAUSAGE WHILE VEGS COOK. Add garlic; cook all another 30 seconds.

Add wine; cook for a minute. Add tomatoes and their juices; bring to a boil. Stir in the beans, sliced sausage, dash of salt, and 1/4 tsp. pepper. 

Stir in snipped parsley and transfer all to a large baking dish (3 1/2 - 4 quart casserole or 10" x 14" flat baking dish).

In a bowl, toss torn bread with 1 Tbsp. oil and sprinkle over the mixture.

BAKE AT 350 DEGREES FOR 25 - 35 MINUTES, UNTIL BUBBLY AND BREAD BROWNED.

TO MAKE A DAY AHEAD, stop after transferring cooked mixture to baking dish, cover, and refrigerate. Tear bread and put in a Ziploc bag. Day of serving, let dish come to room temperature, if possible. Toss torn bread with oil, top casserole, and bake as directed. It may take an extra 10 - 12 minutes. If dish is very cold, you may begin baking it without the bread and put it on later so that the bread does not burn while the rest of the ingredients heat up.

Closer view before topping with bread and baking

     As you can see, I took photos the day I made the dish and forgot to take another to show you the beautiful results with the crusty, browned bread on top. Sorry. Please don't go by the photo and forget the bread on top. I hope you enjoy this tasty meal.

Question of the day: Do you have a trusty, make-ahead meal?