Sausage Cheese Casserole with Tomato and Vegetables

This dish is so easy and simple but a magnificent French regional meal from the south Provence area although many areas have a similar put whatever you have left available into a pot and cook it principle. Cassoulet was made by local people mainly from dried beans left over during the winters.

This dish could be made from items of food stored for the winter like some of the cured meats meant to last through the winter period when most fresh vegetables meat and fish were scarce.

It has now grown in popularity due to the intense flavours that are developed by the ingredients in the dish.

Many of the top chefs have included it into their repertoire adding in there own ingredients to personalise the dish,but this recipe is still the basic classic meal enjoyed by many through history in Southern France.

1/2 pound pork sausage.
1/2 pound pork sausage.
1 clove garlic, chopped or crushed.
1 onion, chopped.
3 cups of chopped Squash.
1-cup of dry white wine.
½-cup of Cheddar Cheese.
1 1/2 cup of Sliced Mushrooms.
1-tps mixed dried herbs.
1-200gram tin butter beans, drained.
1-400 gram tin of peeled plum tomatoes.
Pinch ground cloves.

Fry the sausages, onions, and garlic in a pan, with a little olive oil until skin has browned and the onions brown and tender.

Drain off any oil.

Pour the tomatoes in a casserole dish add in the beans, squash and wine.

Sprinkled on the herbs.

Place them on the top of vegetables.

Place the top on the casserole dish and into the oven cook at 3500 C for 40 minutes.

Remove the dish top and spoon over the Cheddar cheese.

Replace the dish without the top under a grill on high for about 5 minutes or until the cheese in golden brown and serve.

Serves 4

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