I’m eating Cassoulet Casserole as I type. It’s creating a bit of a situation because I’m eating far more than I’m typing. But I can’t stop stuffing my face, it’s that good. Cassoulet Casserole is the epitome of comfort. The cassoulet base has hints of smoke, lots of fork-tender meaty bites, kielbasa, and navy beans enrobed in a well-balanced and flavorful sauce. The base gets topped with mashed potatoes and Parmesan cheese. Talk about decadent, homey, cheesy, delicious comfort on a plate. Cassoulet Casserole is the stuff of casserole dreams. This is one dish guaranteed to satisfy.
We had amazingly warm weather on Saturday and spent most of the day outside. But on Sunday a gray, dark sky and rain meant we spent the day indoors. I thought nothing could perk up the Day of Gloom and then I made Cassoulet Casserole. I immediately perked up when five minutes later the casserole was ready for the oven. I thawed leftover Pressure Cooker Cassoulet the night before. I dumped the cassoulet into a casserole dish and topped it with mashed potatoes – homemade (go you!) or store-bought. Cook the casserole until bubbly. Then top it with Parmesan cheese and pop it under the broiler to crisp and brown. Talk about easy!
Pressure Cooker Cassoulet freezes incredibly well. I froze it to serve alongside gremolata toast, which is lovely, but I changed my mind and decided to turn it into a casserole. Boy, I’m glad I did. I just might like the casserole more than the original, and I think the original is pretty darn tasty. My Pressure Cooker Cassoulet sat in the fridge for several days before I froze it, and this certainly helped deepen the flavors and turn it into something wondrous. If you haven’t done so already, I highly recommend you schedule fridge time for the cassoulet, which is perfect for the casserole because it can be made ahead and rest in the fridge until you’re ready to wow your guests.