Photo of Sausage & bean casserole by WW

Sausage & bean casserole

Points® value
Total Time
30 min
5 min
25 min
Portion the casserole into freezer bags and freeze for up to 3 months, then defrost before heating through. Simply make the garlic toast when you’re ready to serve.


Calorie controlled cooking spray

4 spray(s)

Reduced fat pork sausages, grilled

8 medium

Red onion

1 small, finely chopped

Yellow pepper

2 medium, deseeded and thinly sliced

Tinned Tomatoes

2 can(s), large, chopped

Worcestershire Sauce

1 tablespoon(s)

Butter Beans, cooked

2 can(s), large, drained, drained and rinsed

Sourdough Bread

280 g, sliced (4 x 70g slices)


2 clove(s), halved

Parsley, fresh

2 tablespoon(s), finely chopped, to garnish


  1. Mist a deep nonstick pan with cooking spray and set over a medium-high heat. Add the sausages, onion and peppers and cook for 6-8 minutes until the sausages are cooked through and the vegetables are tender.
  2. Stir in the tomatoes and Worcestershire sauce then season well. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until thickened. Stir in the beans, then simmer for a further 2 minutes.
  3. Meanwhile, set a griddle pan over a high heat. Mist the bread with cooking spray then griddle for 1-2 minutes each side. Remove from the pan and rub the cut sides of the garlic cloves over each.
  4. Serve the casserole with the toast on the side and the parsley scattered over.


If you fancy something different, swap the toast for a baked potato.