Oven Baked Bean & Sausage Casserole

by Karen Swan

No energy to cook but hungry mouths to feed?

If you’ve got some beans in the pantry and a packet of snags in the fridge, you’re all set.

I use a pork & fennel sausage in my casserole, but any variety will do.  This meal is about getting something nourishing on the table with the minimum amount of effort!


(serves 4 but very easily ‘big batched’ for a MamaBake session!)

1 tablespoon olive oil

250g pork sausages – cut into bite sized pieces.

1 onion – finely diced

2 garlic cloves – finely diced

1 x 400g tin tomates

1 x 420g tin butter beans

fresh parsley

1 bunch spinach – de-stalked and chopped.

Salt & Pepper

Oven Baked Bean & Sausage Casserole 002Method:

Drain the beans and place in a baking dish.

Pre-heat your oven to 180 degrees

Heat the oil in a frying pan and add the garlic and onion.

Saute for a few minutes, or until the onion is translucent.

Add the sausages and cook until the sausages brown a little.

Pour over the tomatoes and sprinkle with parsley.

Season as needed.

Simmer for 5 minutes.

Pour over the beans and cook, uncovered for around 45 minutes.

Towards the end of the cooking, mix through the shredded spinach, cover your dish and cook for a further 5 to 10 minutes or until the spinach wilts.

Serve as is, or with some rice.

What’s your go-to “I have no energy to cook” evening meal?

Oven Baked Bean & Sausage Casserole 004





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