Swiss Chard, Sausage, Pasta, and Bean Casserole5 Reviews
- Prep: 10 min
- Cook: 40 min
- Ready In: 50 min
“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!” - by Katie
Original recipe yields 4 servings
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
- 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.
- Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.
- Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.
- 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.
- Transfer pasta mixture to a large baking dish.
- Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.
- 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.
Amount Per Serving (4 total)
- 580 cal
- 22.7 g
- 69.2 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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...." See more"
"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...." See more"
"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 shredde..." See mored motz to the feta cheese. We liked and and decided next time we would make it into a soup with some chicken broth."
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