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French Country Casserole Recipe
French Country Casserole Recipe photo by Taste of Home
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French Country Casserole Recipe

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4.5 13 27
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This delicious dish is great for busy nights when you don't have much time to devote to dinner. It's a quick-to-fix version of a traditional French cassoulet that was an instant hit with my husband, who enjoys smoked sausage. Just mix everything together and bake. The heavenly aroma will draw your family to the table. Kim Lowe, Coralville, Iowa
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 9 servings

Ingredients

  • 1 pound smoked kielbasa or Polish sausage, cut into 1/4 inch pieces
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 3 medium carrots, thinly sliced
  • 2 small onions, sliced into rings
  • 1/2 cup dry red wine or beef broth
  • 2 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons dried thyme

Nutritional Facts

1 cup: 268 calories, 5g fat (0 saturated fat), 33mg cholesterol, 894mg sodium, 39g carbohydrate (0 sugars, 0 fiber), 19g protein.

Directions

  1. Combine all ingredients in a bowl; transfer to an ungreased 3-qt. baking dish. Cover and bake at 375° for 60-70 minutes or until the carrots are tender. Yield: 9 servings.
Originally published as French Country Casserole in Quick Cooking March/April 1999, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.


Reviews for French Country Casserole

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
caree929 User ID: 3830950 247429
Reviewed Apr. 24, 2016

"We love this! (Including my four year old!) it's filling and comforting and easy. I've served it for just my family and when we have guests and it's always a hit!"

MY REVIEW
dverzic User ID: 762717 233543
Reviewed Sep. 27, 2015

"This was ok. Ended up more like a chili. Probably won't make again."

MY REVIEW
MoniqueVT User ID: 8292100 222760
Reviewed Mar. 14, 2015

"My husband picked this out of one of my TOH cookbooks. It is not something that I would have picked on my own, so it was a wonderful surprise when we both loved it. I have made it many times the last few years, especially during the colder months. I have also put it in my crockpot all day with good results. It is a wonderfully hearty dish that we really enjoy."

MY REVIEW
lshaw@scsk12.org User ID: 6993142 32469
Reviewed Oct. 10, 2014

"I can almost imagine myself eating at some establishment in Europe when I make this dish. I have made this since it first came out in the "Taste of Home" magazine many years ago. It's one my hubby has appreciated as well since the flavor has such sophistication.

I confess to having made some changes over the course of time. For the sauce I use 1- 8-oz. can tomato sauce, 1 Cup of beef broth and 1/3 C. of the red wine. I didn't want the beef broth and wine to be an either-or thing--I think it needs BOTH for richness. I also use less than the amount of brown sugar called for."

MY REVIEW
Moodygirl User ID: 4918506 69286
Reviewed Jun. 4, 2014

"We love this!"

MY REVIEW
Mrskelly User ID: 6433735 24095
Reviewed Sep. 19, 2013

"This was really delicious. I did make a few changes. I didn't use the kidney beans at all as no one in our house likes them, sticking only with one can of black beans, one can of northern beans. Secondly, I used both red wine and beef stock in 3/4 c. measurements each. I also added an additional 1/2 pound of the sausage because my family's crazy for it. I added an extra carrot too. Honesty, it was delicious and warming and the sauce was rich and flavorful. My hubby loved it!"

MY REVIEW
blhenn User ID: 5747906 49561
Reviewed Jan. 27, 2012

"Well if it was up to me I would have only gave it 2 stars because I did not like it at all but my husband loved it. I will not be making it again though."

MY REVIEW
mhane User ID: 2835839 25472
Reviewed Aug. 28, 2010

"I have made this recipe several times over the years. Its great for a potluck or dinner on a chilly fall or winter night served with a crusty bread. I always put in my crock pot and let cook on low, It turns out great every time."

MY REVIEW
ksb223 User ID: 1270993 85677
Reviewed Aug. 23, 2010

"Excellent flavor! I vary the vegetables substituting rutabega or butternut squash for carrots. Sometimes I use all three. Leftovers are the best!"

MY REVIEW
notabarbie919 User ID: 4402805 52572
Reviewed May. 10, 2010

"I have made this a lot of times and we absolutely love it. I cook it longer than the directions say to, but otherwise I don't have to doctor the recipe. YUM!!"

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