French Country Casserole
Total TimePrep: 10 min. Bake: 1 hour
This is one of our go-tos. When all else fails, make this. We have made one change: Upping the beef broth to 1 cup. We just like our a little brothier.
Good recipe. It is similar to a French Cassoulet that takes days to cook! I have taken this to potlucks and the dish is always empty. I vary the beans, used both the beef broth and red wine, cooked it in the crockpot and it is always good. Even better the next day! Joyce Moynihan, Volunteer Field Editor.
I have been making this for several years now, my whole family loves it, including the grandbabies! I usually double the sauce part because we enjoy it a little soupy! Especially good served with cornbread.
Sounds like simple chili-like dish,spiced with thyme instead.(..confused I thought I saw elbow noodles in the picture...) definitely must add celery,husband will want cheese on top!Sounds good and nice low calories,too!
Interesting flavors. Great cold weather dish.
My husband and I made this for a church potluck supper in which we only got scraps of the bottom, because we were working to set up tables and everyone else was digging into the crock pot. It was such a hit we make it at home now. Thanks for a wonderful and easy recipe! :)
We love this! (Including my four year old!) it's filling and comforting and easy. I've served it for just my family and when we have guests and it's always a hit!
This was ok. Ended up more like a chili. Probably won't make again.
My husband picked this out of one of my TOH cookbooks. It is not something that I would have picked on my own, so it was a wonderful surprise when we both loved it. I have made it many times the last few years, especially during the colder months. I have also put it in my crockpot all day with good results. It is a wonderfully hearty dish that we really enjoy.
I can almost imagine myself eating at some establishment in Europe when I make this dish. I have made this since it first came out in the "Taste of Home" magazine many years ago. It's one my hubby has appreciated as well since the flavor has such sophistication.I confess to having made some changes over the course of time. For the sauce I use 1- 8-oz. can tomato sauce, 1 Cup of beef broth and 1/3 C. of the red wine. I didn't want the beef broth and wine to be an either-or thing--I think it needs BOTH for richness. I also use less than the amount of brown sugar called for.