Oven Cassoulet

• 1/2 lb. reduced-fat fully cooked kielbasa or polish sausage, cut into 1/2 in. cubes
• 1 c. onion, chopped
• 2 med. carrots, thinly sliced
• 2 celery ribs, chopped
• 1 garlic clove, minced
• 14-1/2 oz. can diced tomatoes, drained
• 3/4 c. reduced-sodium chicken broth
• 1 bay leaf
• 1/2 tsp. dried thyme
• 1/4 tsp. pepper
• 1/8 tsp. ground cloves
• 2- 15 oz. cans great northern beans, rinsed and drained
• 1-1/2 c. soft bread crumbs
• 2 TBSP. butter or margarine, melted
• 2 TBSP. minced fresh parsley

1. In non-stick saucepan, sprayed with non-stick cooking spray, cook and stir the sausage, onion, carrots, celery and garlic for 4-5 min. or until onion is tender.
2. Stir in the tomatoes, broth, bay leaf, thyme, pepper and cloves.
3. Bring to boil.
4. Reduce heat and simmer, uncovered for about 15 min. or until carrots are tender and liquid is slightly thickened.
5. Discard bay leaf.
6. Stir in beans.
7. Transfer to a 2 qt. baking dish, sprayed.
8. Combine the bread crumbs, butter and parsley.
9. Sprinkle over sausage mixture. Bake uncovered at 350u0b0 for 30-35 min.
10. Makes 6 servings.

sausage, onion, carrots, celery, garlic, tomatoes, chicken broth, bay leaf, thyme, pepper, ground cloves, cans great northern beans, bread crumbs, butter, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99274 (may not work)