Sausage & Bacon Casserole

This recipe features in these meal plans: Dinners for a Fiver 3.

Sausage, bacon and kidney bean casserole with a mixed herb breadcrumb crust.


  • 1 medium red pepper (155g), cut into 1cm pieces
  • 1 large onion (approx 210g), chopped
  • 250g of value smoked back bacon, chopped
  • 410g of value tinned red kidney beans
  • 800g of value tinned chopped tomatoes
  • 8 value sausages, thickly sliced
  • 100g of breadcrumbs
  • 2 clove of garlic, finely chopped
  • 2 tbsp vegetable oil
  • 2 1/2 tbsp dried mixed herbs
  • 800ml vegetable stock, prepared according to the packet instructions
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 60 mins
  • Oven temp: 200c
  • Price per person: £1.14
  • Store cupboard: Basic
  • Calories per serving: 807
  • 5-a-day per serving: 2.9
  • Print Recipe
Sausage & Bacon Casserole photo

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  1. Preheat the oven. Heat 1 tbsp olive oil in a saucepan and cook the sausages and bacon for 5 minutes, or until browned. Remove from the pan and set aside.
  2. Add 1 tbsp oil to the pan (if necessary) fry the onion, pepper and garlic for 4-5 minutes, or until soft. Return the sausage and bacon to the pan and add the tomatoes, stock, kidney beans and half of the dried mixed herbs. Bring to the boil and simmer for 20 minutes, or until the sauce has developed a thicker consistency.
  3. Season the sauce to taste and spoon into an ovenproof dish. Evenly sprinkle on the the breadcrumbs and the remaining dried mixed herbs and bake in the oven for 10 minutes, or until golden.
  4. To serve, ladle the casserole into warmed bowls.

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