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Brunch Potato Cassoulet Recipe
|Unsalted butter/Margarine||2 Tablespoon|
|Frozen natural potato wedges||2 Cup (32 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Red onion||1⁄2 Cup (8 tbs), chopped|
|Green bell pepper||1⁄2 Cup (8 tbs), chopped|
Serving size: Complete recipe
Calories 884 Calories from Fat 313
% Daily Value*
Total Fat 35 g54.4%
Saturated Fat 18.1 g90.7%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 245.4 mg10.2%
Total Carbohydrates 139 g46.2%
Dietary Fiber 13.9 g55.6%
Sugars 12.3 g
Protein 18 g35.7%
Vitamin A 20.1% Vitamin C 196%
Calcium 11.1% Iron 22.7%
*Based on a 2000 Calorie diet
Melt margarine in large skillet over medium heat.
Add ham, potatoes, mushrooms, onion and green pepper; cook and stir over medium heat 5 to 6 minutes or until onion is soft.
Stir in cooked beans.
Transfer to medium earthenware pot or ovenproof Dutch oven.
Bake, covered, 10 to 12 minutes or until heated through.
Sprinkle with low-salt cheese, if desired.
Broil, 4 to 6 inches from heat source, 2 to 3 minutes or until cheese is melted and slighdy browned.