Best 5 Easy Cassoulet Casserole Recipes
Embark on a culinary journey to the heart of French comfort food with cassoulet, a hearty and flavorful casserole that has captured the hearts of food enthusiasts for centuries. Originating from the rustic region of southwestern France, this iconic dish is a symphony of tender beans, succulent meats, and a rich, savory sauce that will transport your taste buds to a cozy French bistro. Our collection of easy cassoulet recipes offers a range of variations, from the classic cassoulet Toulousain to lighter, vegetarian versions, ensuring that every palate finds its perfect match.
Dive into the traditional cassoulet Toulousain, a feast of white beans, duck confit, Toulouse sausage, and pork belly, all braised together in a flavorful broth. For a taste of the sea, try the cassoulet de Castelnaudary, where succulent seafood like cod, monkfish, and mussels join the hearty bean and meat ensemble. If you prefer a lighter take, the cassoulet végétarien offers a delightful symphony of vegetables, beans, and herbs, proving that meatless can be equally satisfying. And for those who love a modern twist, the cassoulet au confit de canard et aux lentilles surprises with its combination of duck confit and lentils, creating a textural and flavorful experience. No matter your preference, our curated selection of cassoulet recipes promises an unforgettable culinary adventure.
QUICK CASSOULET
A great combination of beans, smoked sausage and vegetables in an easy one skillet meal. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread.
Provided by Beth Stone Strachan
Categories Main Dish Recipes Casserole Recipes
Time 30m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 40.9 g, Cholesterol 38.6 mg, Fat 22.4 g, Fiber 13.1 g, Protein 23.9 g, SaturatedFat 7 g, Sodium 1781 mg, Sugar 5.8 g
WEEKDAY CASSOULET
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 19
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
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Cassoulet on a weeknight? It's possible! This quick and easy cassoulet with white beans, chicken, and sausages comes together in about 45 minutes.
Provided by Sally Vargas
Categories Entree Dinner Ingredient
Time 45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1156 kcal, Carbohydrate 117 g, Cholesterol 206 mg, Fiber 19 g, Protein 70 g, SaturatedFat 13 g, Sodium 2472 mg, Sugar 10 g, Fat 47 g, UnsaturatedFat 0 g
EASY FRENCH CASSOULET WITH WINE, BEANS, SAUSAGE, HAM AND HERBS
This cassoulet is a wonderful and EASY one-pan variation of the French classic! Great, warming comfort food that takes the chill off in the colder months. Very hearty and welcoming to come home to after a winter's walk or some sledding fun! Serve the steaming cassoulet in bowls accompanied with a baguette or corn bread, a tossed salad, and a nice glass of cider or wine. ENJOY! Notes: Chopped kielbasa will work in place of the bulk pork sausage, and ground allspice in place of the cloves. Also dry white vermouth in place of dry white wine, is good. Can be baked in a 2-quart size casserole dish (deep rather than shallow), if you do not have a Dutch oven.
Provided by BecR2400
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large oven-proof skillet such as a Le Creuset or Dutch oven cook sausage, onion, and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat.
- Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine, and cloves.
- Bake, covered, at 325°F for 45 minutes.
- Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf.
- Serve in bowls with butter and a baguette or hot corn bread, if desired.
- Makes 6 servings.
BEEF CASSOULET (CASSEROLE)
A delicious recipe for those cold nights! It can also be made in a dutch oven on stove top; just simmer for 1 hour.
Provided by EURrosa1
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In heavy skillet brown sausages well; cut into brite-size pieces and set aside.
- Brown beef in same silled in about 2 tbsp of sausage fat. Add onion and garlic. Season with basil, salt and pepper.
- Cover and simmer 1 hour or until meat is almost tender.
- In 3-quart covered casserole, combine all ingredients. Cover and bake at 350 F for 1 hour and 15 minutes, or until potatoes are tender.
Nutrition Facts : Calories 898.6, Fat 46, SaturatedFat 17.1, Cholesterol 125.7, Sodium 1371.7, Carbohydrate 67.6, Fiber 15.5, Sugar 4.3, Protein 53.7
Tips:
- For a richer flavor, use chicken stock instead of water.
- Add a bay leaf and a few sprigs of thyme to the pot for extra flavor.
- If you don't have canned beans, you can use dried beans. Just be sure to soak them overnight before cooking.
- Serve cassoulet with a side of crusty bread or rice.
- Cassoulet can be made ahead of time and reheated before serving.
Conclusion:
Cassoulet is a delicious and hearty dish that is perfect for a winter meal. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a cassoulet that will impress your family and friends.
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