Whole mushrooms provide a simple addition to this vegetarian casserole packed with three types of bean - a hearty French dinner!
Vegetarian Cassoulet
- Prep Time 15 min
- Total 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 whole mushrooms, drained
- 1/2 teaspoon dried thyme leaves
- 2 bay leaves
Topping
- 2 cups cubed (1-inch) French bread
- 2 tablespoons butter, melted
Instructions
-
Step1Heat 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.
-
Step2In large bowl, combine broth mixture and all remaining cassoulet ingredients; stir to combine. Pour into ungreased 2-quart casserole.
-
Step3Bake 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.
Nutrition
530
Calories
17g
Total Fat
22g
Protein
72g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 530
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 15mg
- 5%
- Sodium
- 1130mg
- 47%
- Total Carbohydrate
- 72g
- 24%
- Dietary Fiber
- 17g
- 68%
- Sugars
- 5g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
5 Starch; 5 Other Carbohydrate; 1 Very Lean Meat; 2 1/2 Fat;Tips from the
Pillsbury Kitchens
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