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Skillet Cassoulet Recipe

Skillet Cassoulet Recipe

This dish is chock-full of flavor, and the little spice from the kielbasa makes a nice hearty combo for a flavorful meal-in-one. —Barbara Brittain, Santee, California
TOTAL TIME: Prep/Total Time: 30 min. YIELD:3 servings


  • 2 teaspoons canola oil
  • 1/4 pound smoked turkey kielbasa, cut into 1/2-inch slices
  • 1/4 pound fully cooked boneless ham, cubed
  • 2 medium carrots, sliced
  • 1 celery rib, sliced
  • 1/2 medium red onion, sliced
  • 2 garlic cloves, minced
  • 1 can (15 ounces) no-salt-added white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 3/4 teaspoon dried thyme
  • 1/8 teaspoon pepper


  • 1. In a large skillet, heat oil over medium-high heat. Add kielbasa, ham, carrots, celery and onion; cook and stir until sausage is browned and vegetables are tender. Add garlic; cook 1 minute longer.
  • 2. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through. Yield: 3 servings.

Nutritional Facts

1-1/3 cups: 282 calories, 8g fat (1g saturated fat), 43mg cholesterol, 901mg sodium, 33g carbohydrate (9g sugars, 10g fiber), 22g protein.

Reviews for Skillet Cassoulet

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meaganteal User ID: 814898 251990
Reviewed Jul. 29, 2016

"So good and very easy. The only thing I added was some Cajun seasoning to the meat/veggie mixture in the beginning."

sands351 User ID: 1036170 247352
Reviewed Apr. 22, 2016

"This turned out pretty good. A lot of flavor that got even better the next day. I doubled the recipe so we would have left-overs for lunch the next day. easy to make and I will fix this again."

[email protected] User ID: 6993142 235253
Reviewed Oct. 19, 2015

"Husband thought this was tasty. Frankly, a lot of men would go for a dish like this. I left out the ham and doubled the turkey kielbasa. Next time I might add the ham in, though. I used "Butterball" brand turkey kielbasa and we both thought this brand had a ton of decent flavor--a wee bit better turkey flavor than "Hillshire". I do all the kitchen cooking in my house and having hit the age of 60 and still working full-time, I have been hunting for less prep-intensive recipes. This was so easy to prepare! Be sure to cut the carrots into a small dice so they are done when the rest of the veggies are cooked. I did add a bit of Cajun seasoning since hubby likes that kind of flavor. I did not use no-sodium products--never do."

TheDix User ID: 607421 218936
Reviewed Jan. 26, 2015

"I made this with Hebrew National beef frankfurters and canned tomatoes with basil, garlic and oregano, omitting spices. It would have been better had I followed the recipe more closely, but it was still good. It was too salty for me. It is good for a quick weeknight meal, and hubby thought it was great. Worth making again."

kallee User ID: 1377067 98801
Reviewed Sep. 11, 2014

"This recipe is so quick and easy and tasty. It has become a keeper in our house. I often fix it on Saturdays when I am not in a "cooking" mood."

toolbarsco User ID: 6725667 114055
Reviewed Mar. 19, 2014

"We loved this dish--I doubled the recipe and everything came out beautifully. Would definitely make it again."

Butcher2boy User ID: 6390217 183194
Reviewed Mar. 15, 2014

"We make our sausage so this is a great recipe. I also added more meat, and any kind of canned bean works great in this recipe. I'd make it again."

ambersut User ID: 7703617 163981
Reviewed Mar. 8, 2014

"Well now I know why the "bring to a boil" direction was so confusing: in the magazine it said to drain the tomatoes, here it says not to. Anyway, it came out tasty. I added more meat (had about half a pound of ham, almost a pound of sausage) and I think there were so many beans that it would've been overly-bean-dominated otherwise. I also added probably half a can of black beans I had lying around. Tasty, filling, and easy to make."

swirl1008 User ID: 2104722 181782
Reviewed Feb. 17, 2014

"I really like this. Very flavorful."

annrms User ID: 2649709 181251
Reviewed Feb. 14, 2014

"Delicious! easy to prepare; prep took a few minutes. Doubled the ingredients so there would be leftovers!!! We used spicy kielbasa. Thank you, Barbara for submitting this recipe."

MurphyNJ User ID: 7103738 105268
Reviewed Feb. 5, 2014

"This was good. I used chicken sausage and 97% fat-free ham to keep the WW Points low. I think I would make it again as I attempt to find light, tasty, quick dishes."

ahmom User ID: 3426126 144166
Reviewed Feb. 1, 2014

"this wasn't for us."

caree929 User ID: 3830950 98800
Reviewed Jan. 30, 2014

"This was so good! The sausage is what really gives it a good flavor. I love that it's filling but not heavy. We had some biscuits and a salad for a satisfying, but not heavy, meal!"

123snow User ID: 4761357 114053
Reviewed Jan. 27, 2014

"Did not care for this at all. I thought it lacked taste."

kgollsneide User ID: 3893400 124375
Reviewed Jan. 26, 2014

"I doubled the recipe. My husband said,"Wow! You can make this again tomorrow night!" We had no leftovers."

aj anderson User ID: 5780055 113990
Reviewed Jan. 26, 2012

"Was very disappointed in this recipe."

valanddansmith User ID: 988113 185147
Reviewed Dec. 20, 2011

"This dish was perfect for a quick and easy weeknight supper! Hearty, homey, meaty, full of flavor and fairly healthy to boot - what more can you ask for in a meal!?! I used a whole ring of Hillshire Farms beef smoked sausage and an 8 oz. ham steak... Also used a large yellow onion cause I needed to use it up, but hey, the more onion the better! Forgot to drain the tomatoes but my daughter loved the juice... We served ours over rice with some bread and butter, but it would also be great with biscuits or cornbread... I've never had a "traditional" cassoulet, but I don't really care because this one was so good! Thanks for the recipe Barbara!!"

audreyperry User ID: 2791976 144164
Reviewed Dec. 18, 2011

"Used the entire ring of Kielbasa, omitted the ham and added about 2 tablespoons of mustard. I used a combination of yellow and Dijon mustard. Served over brown rice."

CarrollS User ID: 987974 105266
Reviewed Dec. 17, 2011

"I didn't pay attention to the quantities and am making a small crockpot full. Cannot wait to taste it. My God Mother was from France & use to make a similiar dish but used up all the leftover meat in the fridge. Feeds alot of people or hungry kids!!!!"

Summy User ID: 1386846 163975
Reviewed Dec. 8, 2011

"Give me cassoulet any day, with chicken sausage, turkey sausage, or any combination of kielbasas of any kind. I usually make mine in a crockpot, but am glad to find this easy stovetop version."

theriault35 User ID: 1603095 183192
Reviewed Dec. 8, 2011

"Would try to reduce the sodium content"

cziembo User ID: 1314569 183183
Reviewed Dec. 8, 2011

"We make cassoulet quite often and also put some Polish sausage in it as it does add flavour. However, never, ever use turkey or chicken sausage!!! That defeats the whole recipe and there is no tasty Polish sausage made out of anything but pork and spices!!! Why would anyone mess up an old-time recipe by putting such odd ingredients into a good recipe. Go to a small store that makes it's own homemade Polish sausage and use that. You will notice the difference from the cheap sausage like Hillshire Farm, etc. They are NOT real Polish Sausage, but more like common hot dogs."

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