Easy Cassoulet Casserole Recipes

QUICK CASSOULET

Steps:

• Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
• Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
• Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

WEEKDAY CASSOULET

Steps:

• Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
• In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
• In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.

EASY CASSOULET

Steps:

• Prep the chicken and sausages: Pat the chicken dry with a paper towel and season both sides with salt and black pepper. Prick each sausage with the tip of a paring knife in a couple of places. This will prevent them from bursting as they cook.
• Cook the onions and garlic: Pour off and discard all but a thin layer of fat from the skillet. Return the skillet to the stove over medium heat. Add the onions and garlic and cook for 3 to 4 minutes, until the onions soften.
• Turn on the broiler: Set a rack about 8 inches from the broiler element and turn on the broiler.

EASY AND DELICIOUS SLOW COOKER CASSOULET

Steps:

• Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
• Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
• Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

EASY CASSOULET

Steps:

• Heat oven to 375'.
• Mix all ingredients in ungreased 3qt casserole. Cover and bake 1 hour to 1 hour and 10 minutes or until mixture is hot and bubbly and carrots are tender.
• During the last 20 minutes of cooking, prepare tortellini according to package directions.
• Reserve 1/2 cup of pasta cooking water, then drain pasta.
• Remove cassoulet from oven and carefully stir pasta in, adding pasta water if needed.
• Enjoy with a loaf of crusty bread!