Vegetarian Cassoulet

Green Giant® whole mushrooms provide a simple addition to this vegetarian casserole packed with three types of bean - a hearty French dinner!

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  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 14
  • servings 4
 

Ingredients

Cassoulet

1
cup vegetable broth
1
garlic clove, minced
4
teaspoons cornstarch
1/2
cup white wine
2
tablespoons olive oil
2
tablespoons Worcestershire sauce
2
(15-oz.) cans cannellini beans, drained
1
(15-oz.) can kidney beans, drained
1
(15-oz.) can garbanzo beans, drained
1
(4.5-oz.) jar Green Giant™ Whole Mushrooms, drained
1/2
teaspoon dried thyme leaves
2
bay leaves

Topping

2
cups cubed (1-inch) French bread
2
tablespoons butter, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In small saucepan, combine broth, garlic and cornstarch; blend well. Bring to a boil, stirring constantly. Remove from heat. Stir in wine.
  • 2 In large bowl, combine broth mixture and all remaining cassoulet ingredients; stir to combine. Pour into ungreased 2-quart casserole.
  • 3 Bake at 350°F. for 40 minutes. Remove from oven; remove bay leaves. Top with bread cubes; drizzle with melted butter. Return to oven; bake an additional 10 to 15 minutes or until bread is toasted.
  • 1 Heat oven to 350°F. In small saucepan, combine broth, garlic and cornstarch; blend well. Bring to a boil, stirring constantly. Remove from heat. Stir in wine.
  • 2 In large bowl, combine broth mixture and all remaining cassoulet ingredients; stir to combine. Pour into ungreased 2-quart casserole.
  • 3 Bake at 350°F. for 40 minutes. Remove from oven; remove bay leaves. Top with bread cubes; drizzle with melted butter. Return to oven; bake an additional 10 to 15 minutes or until bread is toasted.

EXPERT TIPS

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Expert Tips

Cassoulet is a classic recipe from the Languedoc region of France. White beans and sausages, pork, and duck or goose are combined in a covered crock and slow-cooked. Our version contains kidney beans instead of meat.

This vegetarian recipe makes an excellent main dish. One serving provides as much protein and iron as a three-ounce serving of cooked lean beef.

Add several links of vegetarian brown-and-serve breakfast links, sliced into 1/4-inch pieces, to this cassoulet.

Round out this meal with red wine, a mixed green salad tossed with diced beets, marinated artichoke hearts, toasted walnuts and vinaigrette, and an assortment of French cheeses. Fresh pears make an elegant dessert.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
530
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
5g,
5%
),
Cholesterol
15mg
15%;
Sodium
1130mg
1130%;
Total Carbohydrate
72g
72%
(Dietary Fiber
17g
17%
  Sugars
5g
5%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
15%;
Iron
25%;
Exchanges:
5 Starch; 5 Other Carbohydrate; 1 Very Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.