Cassolet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Onions, raw, 1 cup, chopped Garlic, 3 cloves, chopped fineExtra Light Olive Oil, 2 tspsChicken Breast, skinless/boneless, 2 Pork Tenderloin, 8 oz octoberfest Sausage, 3 links (270 gm)Tomato Sauce, 1 tbspChicken Broth 99% Fat Free, 2 cup Salt, 1 tspPepper, black, 1 tspherbs du province, 2 tspBeans, navy, 5 cup rinsed and drainedBread crumbs, dry, grated, plain, 6 ozButter, salted, 2 tbsp, melted
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.
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.
Nutritional Info 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
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