Vegetarian Cassoulet

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

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

Directions

  1. 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. 2 In large bowl, combine broth mixture and all remaining cassoulet ingredients; stir to combine. Pour into ungreased 2-quart casserole.
  3. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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