Oven Cassoulet Recipe

Oven Cassoulet Recipe photo by Taste of Home

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This tasty casserole can be put together quickly and is so warm and satisfying on a wintry night. We enjoy it with a lettuce salad or cooked vegetables. -Diane Molberg of Emerald Park, Saskatchewan

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Oven Cassoulet Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

1/2 pound reduced-fat kielbasa or Polish sausage, cut into 1/2-inch cubes
1 cup chopped onion
2 medium carrots, thinly sliced
2 celery ribs, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, drained
3/4 cup reduced-sodium chicken broth
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups soft bread crumbs
2 tablespoons butter, melted
2 tablespoons minced fresh parsley

Directions

In a nonstick saucepan coated with cooking spray, cook and stir the sausage, onion, carrots, celery and garlic for 4-5 minutes or until onion is tender. Stir in the tomatoes, broth, bay leaf, thyme, pepper and cloves. Bring to a boil. Reduce heat; simmer, uncovered, for about 15 minutes or until carrots are tender and liquid is slightly thickened. Discard bay leaf. Stir in beans.
Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, butter and parsley. Sprinkle over sausage mixture. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly and top is golden brown. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/4 cups) equals 270 calories, 6 g fat (3 g saturated fat), 23 mg cholesterol, 809 mg sodium, 40 g carbohydrate, 10 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

Originally published as Oven Cassoulet in Light & Tasty February/March 2004, p29

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Oven Cassoulet

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(1-1) of 1 reviews

Reviewed on Jun. 13, 2011 by IvyRiggs

This recipe is outstanding...we've made it many times and never have any leftovers. I double the amount of sausage and use only one can of beans, and I omit the celery, but otherwise I keep everything else the same. I've used chicken-apple sausage, German sausage, and kielbasa interchangeably; all have been very good in this dish.