Name: Quick Sausage Cassoulet {gluten free}
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Cuisine: American
Ingredients: 2 -3 Gluten Free English muffins (toasted) – We used Udis Gluten Free Whole Grain English Muffins. You will need Extra, sliced, to serve with the dish.; 2/3 cup chopped onion (shallot or red onion); 1 small yellow squash – sliced; 2 tbsp olive oil or salted butter (divided); 12 oz gluten free chicken or pork sausage (pre cooked for quickest results); 1/2 cup chopped bacon; 1/2 tsp dried oregano; 3 thyme sprigs; Salt/pepper to taste (at least 1/2 tsp each or more); 1 tsp minced garlic; Two 8noz stewed plum tomatoes (canned, drained).; 1 large celery stalk (1/2 cup chopped); 2/3 cup chicken or vegetable broth; 20-25 oz (around 2.5 cups to 3 cups) canned Cannellini white beans, drained.; 3 tbsp tomato sauce; 1 cup steamed greens (kale, swiss chard, or spinach work); Optional grated parmesan to top. Season with salt/pepper to taste.

Description

QUICK SAUSAGE CASSOULET WITH GLUTEN BREADCRUMBS! Super easy one-pot meal! It’s great for meal prep, a hearty breakfast, or a wholesome dinner!

Ingredients

Scale

2 –3 Gluten Free English muffins (toasted) – We used Udis Gluten Free Whole Grain English Muffins. You will need Extra, sliced, to serve with the dish.
2/3 cup chopped onion (shallot or red onion)
1 small yellow squash – sliced
2 tbsp olive oil or salted butter (divided)
12 oz gluten free chicken or pork sausage (pre cooked for quickest results)
1/2 cup chopped bacon
1/2 tsp dried oregano
3 thyme sprigs
Salt/pepper to taste (at least 1/2 tsp each or more)
1 tsp minced garlic
Two 8noz stewed plum tomatoes (canned, drained).
1 large celery stalk (1/2 cup chopped)
2/3 cup chicken or vegetable broth
20–25 oz (around 2.5 cups to 3 cups) canned Cannellini white beans, drained.
3 tbsp tomato sauce
1 cup steamed greens (kale, swiss chard, or spinach work)
Optional grated parmesan to top. Season with salt/pepper to taste.

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Instructions

Place 2 Gluten Free English muffins placed in food processor to make crumbs.
Add Muffins to pan/dutch oven pot with 1 tsp oil or butter and 1 tsp Garlic powder.
Toast in pot until browned (around 5 minutes).
Remove from pan and set aside.
Add 1/2 cup chopped bacon and 8 oz of diced gluten free sausage or chicken sausage to your pan.
Fry until cooked or if using pre-cooked, just cook until bacon is browned.
Remove and leave a little bacon grease in pan.
Add more oil to pot and then add onions, all yellow squash, onion, greens, celery, garlic, and salt/pepper to taste. Sauté until fragrant.
Add your sausage, broth, drained beans, tomatoes, tomato sauce, and bring to a boil.
Add thyme, 1 tsp dried oregano. Reduce and simmer 10 -20 minutes or until flavors combine and veggies are cooked. Taste and see if more seasoning is needed.
Once the taste is to your liking, add your toasted bread crumbs on top!
Optional parmesan to top!
Serve into bowls with half a toasted English muffin. Keep in fridge for week or freeze for later. Store in airtight container.

Notes

For authentic white beans (canned) we use Carmelina Brands Italian Cannellini Beans
Nutrition varies depending on sausage being used.

Prep Time: 10 minutes
Cook Time: 23 minutes
Category: main, breakfast
Method: stove
Cuisine: American

Nutrition

Serving Size: 1
Calories: 385
Sugar: 5.6 g
Sodium: 1178.3 mg
Fat: 19.3 g
Saturated Fat: 5.3 g
Carbohydrates: 33.7 g
Fiber: 7.1 g
Protein: 21.2 g
Cholesterol: 104.7 mg

Keywords: quick sausage cassoulet, healthy casseroles, gluten free breadcrumbs, gluten free breakfast