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Rustic Cassoulet

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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.

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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

Details

Preparation time 25mins
Cooking time 55mins
Adapted from weightwatchers.com

Preparation

Step 1

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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