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French Country Casserole Recipe

French Country Casserole Recipe

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 YIELD:9 servings


  • 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.

Nutritional Facts

One 1-cup serving (prepared with low-fat turkey kielbasa and reduced-sodium broth) equals 268 calories, 5 g fat (0 saturated fat), 33 mg cholesterol, 894 mg sodium, 39 g carbohydrate, 0 fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 lean meat.

Reviews for French Country Casserole

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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!"

Reviewed Sep. 27, 2015

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

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."

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."

Reviewed Jun. 4, 2014

"We love this!"

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!"

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."

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."

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!"

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!!"

Reviewed Feb. 15, 2010

"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."

Reviewed Feb. 9, 2010

"This is really good. I love all the beans it."

Reviewed May. 22, 2008

"This is a great recipe! It is even better the next day."

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Wine Pairings

Full-Bodied Red Wine

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