Meatball Cassoulet

Meatball Cassoulet

  • Cook Time: 8 - 9 hours on low; 4 - 4 1/2 hours on high
  • Servings: 4 - 5 servings
  • Course: Main Dish

Reynolds Kitchens tip

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Ingredients

  • 2 15-ounce cans Great Northern beans, rinsed and drained
  • 2 cups tomato juice
  • 1 12-ounce package frozen cooked Italian meatballs, thawed
  • 8 ounces cooked smoked turkey sausage or Polish sausage, halved lengthwise and sliced
  • 1 cup finely chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon paprika

Directions

Step 1

Line a 3 1/2 to 4 quart slow cooker with aReynolds® Slow Cooker Liner.

Step 2

Combine beans, tomato juice, meatballs, sausage, carrot, celery, onion, Worcestershire sauce, basil, oregano, and paprika in slow cooker.

Step 3

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

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