Brunch Potato Cassoulet
|Unsalted butter/Margarine||2 Tablespoon|
|Frozen natural potato wedges||2 Cup (32 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Red onion||1⁄2 Cup (8 tbs), chopped|
|Green bell pepper||1⁄2 Cup (8 tbs), chopped|
Preheat oven to 350°F.
Melt margarine in large skillet over medium heat.
Add ham, potatoes, mushrooms, onion and green pepper; cook and stir over medium heat 5 to 6 minutes or until onion is soft.
Stir in cooked beans.
Transfer to medium earthenware pot or ovenproof Dutch oven.
Bake, covered, 10 to 12 minutes or until heated through.
Sprinkle with low-salt cheese, if desired.
Broil, 4 to 6 inches from heat source, 2 to 3 minutes or until cheese is melted and slighdy browned.