1cup(s)panko breadcrumbs, plain
1⁄2cup(s)fresh parsley, chopped
1 1⁄2cup(s)uncooked onion(s)
12ozcooked chicken sausage(s), diced
6tspgarlic clove(s), chopped
46 1⁄2ozcanned navy beans, small white or cannellini, rinsed, drained
14 1⁄2ozcanned diced tomatoes, fire roasted variety, undrained
1cup(s)reduced-sodium chicken broth
2Tbspfresh thyme, chopped
1⁄2tspblack pepper, freshly ground
5ozuncooked kale, baby variety
Preheat oven to 375°F. Coat bottom of 13- X 9-inch baking dish with cooking spray.
In a small skillet over medium heat, melt butter; add panko and cook, stirring constantly until lightly browned, about 2 to 3 minutes. Transfer panko to a small bowl; let cool and then stir in parsley.
In a large saucepan, heat oil over medium heat; add onion and cook, stirring occasionally, until onions are softened, about 5 minutes. Add sausage; cook, until lightly browned, about 8 to 10 minutes. Add carrots and garlic; cook just until carrots are crisp-tender, about 2 to 3 minutes.
Add beans, tomatoes, broth, thyme, bay leaf, salt and pepper; increase heat to high and bring to a boil. Add kale and stir mixture just until kale is wilted, about 2 minutes; stir in mustard.
If you prefer a drier casserole, drain the diced tomatoes before use and/or only use 3/4 cup broth.