Swiss Chard, Sausage, Pasta, and Bean Casserole Recipe - Allrecipes.com
Swiss Chard, Sausage, Pasta, and Bean Casserole Recipe
  • READY IN 50 mins

Swiss Chard, Sausage, Pasta, and Bean Casserole

Recipe by  

"Lots of chard this summer so decided to whip up a new dish...surprise, surprise, the kids ate it all up and asked for more!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Bring 1 teaspoon salt and water to a boil. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally for about 6 minutes.
  3. Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until pasta has cooked through but is still slightly firm, about 6 more minutes. Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.
  4. Heat a large skillet over medium-high heat. Cook sausage links until evenly browned and no longer pink in the center. Transfer sausage to a plate and slice.
  5. Heat butter and red pepper flakes over medium heat in the skillet used to cook sausage; cook and stir onion and garlic in butter until tender and onion is translucent, about 5 minutes.
  6. Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.
  7. Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.
  8. Stir pasta, chard stems, and 1/2 of the reserved cooking liquid into the vegetables. Season with salt and black pepper. If the sauce becomes too dry, add remaining cooking liquid.
  9. Transfer pasta mixture to a large baking dish.
  10. Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.
  11. Bake in the preheated oven until feta cheese begins to melt, about 15 minutes. Turn on the oven's broiler and broil until cheese is browned, 3 to 5 more minutes.
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Footnotes

  • Cook's Note:
  • The nutrition data for this recipe includes the full amount of the pasta cooking liquid. The actual amount of the cooking liquid consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2012

Yummy! My husband hates chard but he loved this dish. I did not have chicken boullion granules so I used Swanson's flavor packets instead. Definately will make this again.

 
Most Helpful Critical Review
Jul 21, 2013

Would make again, but needs more tomatoes and definitely more sausage.

 
Jun 24, 2012

Easy dish to put together and great for when you've got lots of veggies to use - I used beet greens in addition to the swiss chard, as well as substituted baby leeks for the onions.

 
Apr 06, 2014

Delicious! I left out the onion because we don't care for it. Also I realized too late that I did not have a tomato and all I had was a can of tomatoes with garlic, basil, and oregano seasoning. I drained the can of tomatoes and used the whole thing and really liked the results. Everyone liked this meal, including my husband and my picky toddlers.

 
Sep 17, 2012

We thought this was pretty good. I made some/a lot of variations. I used a whole wheat pasta and great northern beans. Instead of the tomatoes and onions I used a can of rotel drained. I added shredded motz to the feta cheese. We liked and and decided next time we would make it into a soup with some chicken broth.

 
Sep 14, 2012

I found this dish quite delightful! Couldn't find fusilli, so I used whole wheat rotini. I also added beet greens because I could. Other than that, I followed the recipe as is. It was very good. My Nicky liked it, too. But I share everything (that I can) with my dog.

 
Aug 15, 2012

Great Recipe, a few changes I made. I used homemade cavelltelli's and used small red beans with navy beans. I doubled the recipe and used fresh mozerrella for the cheese. It was a hit here at home! Thank you

 

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Nutrition

  • Calories
  • 580 kcal
  • 29%
  • Carbohydrates
  • 69.2 g
  • 22%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 10.7 g
  • 43%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 2256 mg
  • 90%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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