Lunch: Oven Cassoulet Recipe

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

Instructions

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.

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