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Oven Cassoulet

 Oven Cassoulet
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
6 ServingsPrep: 20 min. Bake: 30 min.

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

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Oven Cassoulet (continued)

Directions (continued)

  • 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 Facts: 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.