Cassoulet Style Casserole

Quick – what’s a stronger word for love? I may need to invent one to describe how I feel about this dish. I adore it. I covet it. I wish I was eating it right now. It’s the perfect mix of deliciousness and ease. The flavors are natural and earthy – impeccably perfect for fall.

The original recipe is from Pam Anderson’s new cookbook Perfect One Dish Dinners. (By the way, she’s the Pam Anderson from Cook’s Illustrated and Three Many Cooks, not Baywatch.) And it truly is a perfect one dish dinner. Cassoulet is a wonderful classic French dish, but not the easiest meal to make at home with lots of ingredients and several steps to complete. This casserole is an ideal recreation to fit into busy schedules. You literally put it all in a pan, pop it into the oven and 40 minutes later you will be eating a marvelous family dinner.

As soon as I saw this recipe I walked to the pantry hoping to have what I needed. Rather than make a trip to the store for fresh tomatoes I decided to substitute canned diced tomatoes – still perfect. But I have to say the roasted tomatoes would probably make this even better, so consider using those if you can.

Cassoulet Style Casserole

serves 6

2 pounds mild Italian sausage

2 cans diced tomatoes, drained

1 medium onion, chopped

4 garlic cloves, smashed

1 1/2 tablespoons balsamic vinegar

2 teaspoons dried thyme

2 bay leaves

2 cans (16 oz each) cannellini beans, undrained

salt and pepper

Preheat oven to 425 degrees.

Place sausages in a large roasting pan. Add all other ingredients and stir well. Cover with aluminum foil and bake 30 minutes. Remove foil and continue cooking 10 more minutes, or until sausages are done. Remove and discard bay leaves before serving.

adapted from Smells Like Home, originally from Pam Anderson’s Perfect One Dish Dinners.