 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This tasty casserole can be put together quickly and is so warm and satisfying on a wintry night. We enjoy it with a lettuce salad or cooked vegetables. -Diane Molberg of Emerald Park, Saskatchewan Ingredients:
1/2 pound reduced-fat kielbasa or polish sausage, cut into 1/2-inch cubes |
1 cup chopped onion |
2 medium carrots, thinly sliced |
2 celery ribs, chopped |
1 garlic clove, minced |
1 can (14-1/2 ounces) diced tomatoes, drained |
3/4 cup reduced-sodium chicken broth |
1 bay leaf |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1/8 teaspoon ground cloves |
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained |
1-1/2 cups soft bread crumbs |
2 tablespoons butter, melted |
2 tablespoons minced fresh parsley |
Directions:
1. In a nonstick saucepan coated with cooking spray, cook and stir the sausage, onion, carrots, celery and garlic for 4-5 minutes or until onion is tender. Stir in the tomatoes, broth, bay leaf, thyme, pepper and cloves. Bring to a boil. Reduce heat; simmer, uncovered, for about 15 minutes or until carrots are tender and liquid is slightly thickened. Discard bay leaf. Stir in beans.
2. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, butter and parsley. Sprinkle over sausage mixture. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly and top is golden brown. Yield: 6 servings.
|
|