I love trying new recipes and experimenting with different ingredients! But sometimes I look around and realize that I have all the ingredients (or at least most of them) I need for a dish, right in my own kitchen already!
This past week I had some leftover Italian sausage and canned biscuits. I went online and started looking for recipes that would use both items, and I discovered this one: Italian, Sausage, Bacon & White Beans Casserole from The Cheap Gourmet. All I had to purchase for making this meal was onions, beans and tomatoes!
Let me insert here that I didn’t take all the step-by-step pictures that I normally do…but the ingredients and instructions are all still here!
Italian, Sausage, Bacon & White Beans Casserole
6 slices thick Bacon, chopped
1 pound bulk Italian Sausage
1 medium Onion, chopped
3 large cloves Garlic, finely chopped
1 can (15 ounces) Cannellini Beans, drained and rinsed
2 medium Tomatoes, diced
1 teaspoon dried Basil
1 teaspoon dried Oregano
1 teaspoon dried Parsley
1 can (12 ounces) refrigerated Buttermilk biscuits (I used 1.5 cans)
Preheat oven to 375 degrees Fahrenheit. Spray 2-quart casserole dish with cooking spray.
In a 12-inch nonstick skillet, cook chopped bacon over medium-high heat until crispy. Transfer bacon to a small bowl lined with a paper towel to absorb grease.
Add Italian sausage to skillet and cook until no longer pink inside; about 8 minutes.
Add onions and garlic and cook until translucent; about 2-3 minutes.
Stir in beans, tomatoes, and herbs. Heat to boiling over high heat; about 2 minutes. Remove from heat and transfer to casserole dish.
Separate refrigerated biscuits and arrange over casserole.
Bake 20-25 minutes or until casserole is thoroughly heated and biscuits are golden brown. Let sit for 5 minutes and transfer to serving plates.
The only issue I had was right when I was about to place the dish in the oven: the recipe never tells you when to add the bacon in! So I sprinkled mine over the top of the biscuits, and it worked fine. Next time I’ll probably mix it in at the end, but it was fine this time.
It came out perfectly! My hubby loved it, and, although I can’t eat the biscuits, I was good with the rest of it, so I added the bottom layer to a corn tortilla – YUM!
Of course, before any dinner you could always begin with a basic starter – a fave of mine here lately has been a simple avocado and eggs bruschetta! The possibilities are endless when putting this together, which leaves for lots of creativity! Any type of bread will work, however, I typically prefer a white one. Then build from there!
Do you have a specific resource you use when you’re trying to make a meal from ingredients you already have at home?
Check out my link-ups and some other great recipes over at:
Golden Reflections Blog (https://goldenreflectionsblog.com/2013/10/good-tastes-tuesday-for-oct-22.html)
Anyonita Nibbles (https://anyonitanibbles.blogspot.co.uk/2013/10/tasty-tuesdays-33-call-for-permanent.html)
I’m An Organizing Junkie (https://orgjunkie.com/2013/10/menu-plan-monday-oct-2113.html)