French Country Casserole Recipe
- 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
- 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.
1 cup: 268 calories, 5g fat (0 saturated fat), 33mg cholesterol, 894mg sodium, 39g carbohydrate (0 sugars, 0 fiber), 19g protein.
Reviews for French Country Casserole
"My husband and I made this for a church potluck supper in which we only got scraps of the bottom, because we were working to set up tables and everyone else was digging into the crock pot. It was such a hit we make it at home now. Thanks for a wonderful and easy recipe! :)"
"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!"
"This was ok. Ended up more like a chili. Probably won't make again."
"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."
"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."
"We love this!"
"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!"
"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."
"Excellent flavor! I vary the vegetables substituting rutabega or butternut squash for carrots. Sometimes I use all three. Leftovers are the best!"
"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!!"
"We make this recipe fairly often. Love it! Even made it for company a couple of times. I have had real cassoulet in a restaurant in southern France, and this isn't quite the same, but it's still yummy. Someone needs to update the nutrition info though--do you see it says 0 grams of fiber? That's hilarious. Must be some other version without all the beans."
"This is really good. I love all the beans it."
"This is a great recipe! It is even better the next day."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.