Classy Cassoulet

6 slices bacon
¼ cp seasoned dry bread crumbs
1 lb. hot or sweet Italian sausage, cut into 1” slices
1 medium onion, cut into 6 wedges
3 garlics, finely chopped
1 16oz. can sliced carrots, drained
1 16oz. can zucchini drained
1 8oz. can stewed tomatoes
½ cup chopped celery
1 tsp. beef flavored instant bouillon
1½ tsp. parsley
1 bay leaf
2 (15oz. each) butter beans, 1 can drained and 1 can undrained

Sauté bacon in large skillet, turning until crisp and browned, about 8 minutes.
Remove with slotted spoon to paper towels to drain. Set aside skillet with
bacon drippings.

Combine 2 tbsp. of the drippings with bread crumbs in small bowl. Set aside.

Sauté sasauge, onion and garlic in skillet with the drippings until sausage is
no longer pink, 12 to 15 minutes. Drain off fat, leaving sausage mixture in
skillet. Stir carrots, zucchini, tomatoes, celery, bouillon, parsley bay
leaf and 1 can drained butter beans into skillet with sausage. Add can of
undrained butter beans. Bring to boil, lower heat and simmer uncovered for
10 minutes or until mixture is heated through. And celery is tender Remove
bay leaf.

Place sausage mixture into 1 2qt. casserole. Crumble bacon over top; sprinkle
with bread crumb mixture. Broil 5” from heat 1 minute or until crumbs are
golden; be careful not to burn crumbs.

Serve hot with garnish of sliced, canned, cranberry sauce, if desired.

Makes 6 servings