Oven Cassoulet Recipe
Oven Cassoulet Recipe photo by Taste of Home
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Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Oven Cassoulet in Light & Tasty February/March 2004, p29

Nutritional Facts

1-1/4 cups: 270 calories, 6g fat (3g saturated fat), 23mg cholesterol, 809mg sodium, 40g carbohydrate (0 sugars, 10g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

  • 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
  1. 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.
  2. Transfer to a 2-qt. baking dish coated with cooking spray. Combine 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.
Originally published as Oven Cassoulet in Light & Tasty February/March 2004, p29

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MY REVIEW
IvyRiggs User ID: 4154223 57289
Reviewed Jun. 13, 2011

"This recipe is outstanding...we've made it many times and never have any leftovers. I double the amount of sausage and use only one can of beans, and I omit the celery, but otherwise I keep everything else the same. I've used chicken-apple sausage, German sausage, and kielbasa interchangeably; all have been very good in this dish."

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