ACTIVE TIME 40 MINUTES TOTAL TIME 1 HOUR SERVES 4
✓ Freezable ✓ Make Ahead ✓ One Pot
7 Tbsp. extra-virgin olive oil, divided
8 oz. stemmed assorted fresh mushrooms, torn or halved
1 cup chopped yellow onion (from 1 onion)
2 carrots, peeled and chopped
3/4 tsp. kosher salt, divided
1 13-oz. pkg. kielbasa sausage, sliced into
1/2-in.-thick rounds
2 15-oz. cans no-salt-added cannellini beans, drained and rinsed
4 sprigs thyme plus 2 tsp. fresh thyme leaves
1/3 cup panko
2 Tbsp. grated Parmesan cheese
PREHEAT oven to 375°F with rack in center position. Heat 2 tablespoons oil in a large broiler-safe pan over medium-high. Add mushrooms; cook, stirring occasionally, until golden and most of liquid has released, about 6 minutes. Add onion, carrots, and 1/4 teaspoon salt; cook, stirring occasionally, until carrots begin to soften, about 4 minutes. Add sausage and 2 tablespoons oil; cook, stirring occasionally, until sausage is browned in spots, about 3 minutes.
ADD 11/2 cups water, beans, thyme sprigs, and remaining 1/2 teaspoon salt; bring to a simmer. Transfer to oven. Bake, stirring once halfway through, until liquid is thickened and reduced by about half, about 20 minutes. Drizzle with 2 tablespoons oil and bake until surface is lightly browned, about 5 minutes.
REMOVE cassoulet from oven and increase oven temperature to broil. Stir together panko, cheese, thyme leaves, and remaining 1 tablespoon oil; sprinkle over cassoulet. Broil until golden brown and crispy, about 5 minutes. Let cool for 5 minutes.
PER SERVING: 737 Calories, 52g Fat (12g Saturated), 67mg Cholesterol, 11g Fiber, 25g Protein, 43g Carbs, 1,259mg Sodium, 0g Added Sugar