I make ahead and bake later hearty casserole that is easy and economical.
Recipe can be doubled.

Bean and Sausage Casserole

6 slices white sandwich bread
salt and pepper
1 pound smoked Polish sausage cut into small chunks
1 large onions, chopped
4 cloves garlic, chopped
1/4 cup tomato paste
1 can (14.5 ounces) reduced-sodium chicken broth (Or can use 1/2 red wine and 1/2 broth)
1/2 teaspoon dried thyme
2 cans (14.5 ounces each) Great Northern or cannelloni beans, rinsed and drained

In a food processor, pulse bread until large crumbs form (you should have about 3 cups); season with salt and pepper. Set aside.

Preheat oven to 350 degrees.
In a pot cook sausage, onions, and garlic, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.

Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.

Stir in 1 1/2 cups of the breadcrumbs.
Top with remaining breadcrumbs.
Bake on a baking sheet, until topping is golden - 30 minutes.
Judy/Buffalo

http://www.nancyskitchen.com