French Country Casserole

This is an easy version of a classic French dish. It may not be to everyone’s taste, but we really like it.

French Country Casserole

1 lb Polska Kielbasa, halved and sliced or diced
1 can (16 oz) kidney beans, rinsed and drained
1 can (15½ oz) great northern beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) tomato sauce
3 medium carrots, thinly sliced
1 onion (med to med-large), sliced into rings
½ cup beef broth (I use 2 tsp beef bouillon to ½c water)
2 Tbsp brown sugar
2 garlic cloves, minced (or 1 tsp garlic powder)
1½ tsp dried thyme

Combine all ingredients in a bowl and mix well; transfer to an un-greased 3 qt baking dish.

Cover and bake at 375* for 60 to 70 minutes, until beans and carrots are tender and the casserole is thickened.

I like this served with a salad and *toasted and seasoned French bread.

(For different twist, instead of garlic bread, try buttering the French bread and then sprinkle paprika and celery seeds over the top and then bake for 5 minutes or so.)