Ingredients
1
cup vegetable broth
1
garlic clove, minced
4
teaspoons cornstarch
1/2
cup white wine
2
tablespoons olive oil
2
tablespoons Worcestershire sauce
2
(15-oz.) cans cannellini beans, drained
1
(15-oz.) can kidney beans, drained
1
(15-oz.) can garbanzo beans, drained
1
(4.5-oz.) jar whole mushrooms, drained
1/2
teaspoon dried thyme leaves
2
bay leaves
2
cups cubed (1-inch) French bread
2
tablespoons butter, melted
Preparation
Heat oven to 350°F. In small saucepan, combine broth, garlic and cornstarch; blend well. Bring to a boil, stirring constantly. Remove from heat. Stir in wine.
In large bowl, combine broth mixture and all remaining cassoulet ingredients; stir to combine. Pour into ungreased 2-quart casserole.
Bake at 350°F. for 40 minutes. Remove from oven; remove bay leaves. Top with bread cubes; drizzle with melted butter. Return to oven; bake an additional 10 to 15 minutes or until bread is toasted.
