Rustic Cassoulet

Not your Mother's casserole! Here's a fabulous spin on a classic French dish, packed with chicken sausage, beans, tomatoes and other veggies, and topped with buttery breadcrumbs.

Rustic Cassoulet
Adapted from weightwatchers.com
Rustic Cassoulet

PREP TIME

25

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

Adapted from weightwatchers.com

Ingredients

  • 1

    Tbsp unsalted butter

  • 1

    cup(s) panko breadcrumbs, plain

  • 1/2

    cup(s) fresh parsley, chopped

  • 1

    Tbsp olive oil

  • 1 1/2

    cup(s) (chopped) uncooked onion(s)

  • 12

    oz cooked chicken sausage(s), diced

  • 2

    cup(s) shredded carrot(s)

  • 6

    tsp garlic clove(s), chopped

  • 46 1/2

    oz canned navy beans, small white or cannellini, rinsed, drained

  • 14 1/2

    oz canned diced tomatoes, fire roasted variety, undrained

  • 1

    cup(s) reduced-sodium chicken broth

  • 2

    Tbsp fresh thyme, chopped

  • 1

    leaf/leaves bay leaf

  • 1

    tsp kosher salt

  • 1/2

    tsp black pepper, freshly ground

  • 5

    oz uncooked kale, baby variety

  • 2

    Tbsp Dijon Mustard

  • 1

    spray(s) cooking spray

Directions

Preheat oven to 375°F. Coat bottom of 13- X 9-inch baking dish with cooking spray. In a small skillet over medium heat, melt butter; add panko and cook, stirring constantly until lightly browned, about 2 to 3 minutes. Transfer panko to a small bowl; let cool and then stir in parsley. In a large saucepan, heat oil over medium heat; add onion and cook, stirring occasionally, until onions are softened, about 5 minutes. Add sausage; cook, until lightly browned, about 8 to 10 minutes. Add carrots and garlic; cook just until carrots are crisp-tender, about 2 to 3 minutes. Add beans, tomatoes, broth, thyme, bay leaf, salt and pepper; increase heat to high and bring to a boil. Add kale and stir mixture just until kale is wilted, about 2 minutes; stir in mustard. Pour bean mixture into prepared baking dish: sprinkle with panko in an even layer. Cover with foil and bake 15 minutes; remove foil and bake until cassoulet is heated through and top is crusty and golden brown, about 5 to 10 minutes more. Slice into 12 pieces and serve. Yields 1 piece per serving. NOTE: If you prefer a drier casserole, drain the diced tomatoes before use and/or only use 3/4 cup broth.

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