Quick Cassoulet Recipe
Ingredients
| 1/2 pound small sausage links, cut in half | ||
| 2 cups cooked cubed lamb | ||
| Onion | 1 Cup (16 tbs), chopped | |
| 2 jars Boston style baked beans | ||
| Garlic | 1 Clove (5gm), minced | |
| Boiling water | 1 1/2 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| Parsley | 1 Tablespoon, minced | |
| 1/4 cup toasted Buttered | ||
| Bread Crumbs | ||
| Thyme leaf | 1/2 Teaspoon, crushed | |
Directions
Heat large Browning Skillet in Radarange oven 4 1/2 minutes.
Add sausage, onion, and garlic.
Cook uncovered in oven 3 minutes, stirring once.
Add water and seasonings, and lamb; cover, cook in oven 3 minutes.
Drain off liquid and reserve.
Spread a layer of beans in a 3 quart earthenware or glass casserole.
Add a layer of drained sausage, lamb, and onion.
Cover with a layer of baked beans.
Mix tomato sauce into liquid in which meat was cooked; pour over beans in casserole.
Top with crumbs.
Cover, cook in oven 12 minutes, turning casserole 180° at 6 minutes.
Add sausage, onion, and garlic.
Cook uncovered in oven 3 minutes, stirring once.
Add water and seasonings, and lamb; cover, cook in oven 3 minutes.
Drain off liquid and reserve.
Spread a layer of beans in a 3 quart earthenware or glass casserole.
Add a layer of drained sausage, lamb, and onion.
Cover with a layer of baked beans.
Mix tomato sauce into liquid in which meat was cooked; pour over beans in casserole.
Top with crumbs.
Cover, cook in oven 12 minutes, turning casserole 180° at 6 minutes.
Chef
