French Country Casserole

Name: French Country Casserole
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 9 servings.
Ingredients: 1 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, 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

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

Ingredients

1 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, 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

Directions

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.

Nutrition Facts

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

Originally published as French Country Casserole in Quick Cooking March/April 1999

Reviews

My Review

Click stars to rate

Average Rating:

Pookie72

Apr 13, 2018

I have been making this for several years now, my whole family loves it, including the grandbabies! I usually double the sauce part because we enjoy it a little soupy! Especially good served with cornbread.
cajoto

Nov 18, 2017

Sounds like simple chili-like dish,spiced with thyme instead.(..confused I thought I saw elbow noodles in the picture...) definitely must add celery,husband will want cheese on top!Sounds good and nice low calories,too!
Medic 716

Apr 4, 2017

Interesting flavors. Great cold weather dish.
skabicjan07

Mar 1, 2017

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! :)
caree929

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!
dverzic

Sep 27, 2015

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

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.
lshaw

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.
Moodygirl

Jun 4, 2014

We love this!
Mrskelly

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!