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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 402.5
  • Total Fat: 13.7 g
  • Cholesterol: 67.9 mg
  • Sodium: 765.8 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 10.7 g
  • Protein: 27.4 g

View full nutritional breakdown of Cassolet calories by ingredient
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Cassolet

Submitted by: CARRIESCOOKIN

Introduction

A great bean casserole cooked with 3 meats - great served with crusty whole grained bread and steamed broccoli. A recipe from my favorite auntie Henri. 8 points A great bean casserole cooked with 3 meats - great served with crusty whole grained bread and steamed broccoli. A recipe from my favorite auntie Henri. 8 points
Number of Servings: 10

Ingredients

    Onions, raw, 1 cup, chopped
    Garlic, 3 cloves, chopped fine
    Extra Light Olive Oil, 2 tsps
    Chicken Breast, skinless/boneless, 2
    Pork Tenderloin, 8 oz
    octoberfest Sausage, 3 links (270 gm)
    Tomato Sauce, 1 tbsp
    Chicken Broth 99% Fat Free, 2 cup
    Salt, 1 tsp
    Pepper, black, 1 tsp
    herbs du province, 2 tsp
    Beans, navy, 5 cup rinsed and drained
    Bread crumbs, dry, grated, plain, 6 oz
    Butter, salted, 2 tbsp, melted

Directions

Makes 10 1-cup servings.
In fry pan, heat olive oil and saute onions and garlic till softened and golden. Remove from fry pan and transfer to covered casserole dish. Cut chicken, sausage and tenderloin into large bite size portions, cook in same fry pan adding salt, pepper and herbs du province until browned. Transfer browned meat to casserole dish. Add 1 tbsp tomato sauce to fry pan and add chicken broth to bring "all browned bits" loose from pan. Rinse and drain navy beans, add to casserole dish and stir in chicken broth mixture. Bake covered @ 350 degrees for about 90 minutes. Add more chicken broth as required to keep casserole moist. When cooked, melt butter and mix with bread crumbs, top casserole and brown for about 5 minutes. Serve with steamed vegetables and crusty bread.

Number of Servings: 10

Recipe submitted by SparkPeople user CARRIESCOOKIN.






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