2 medium (1/2 cup) carrots, chopped
1 small (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
2 (15 1/2-ounce) cans great Northern or navy beans, rinsed, drained
1/4 pound kielbasa, cut into 1/4-inch slices
1 (8-ounce) can tomato sauce
1/2 teaspoon dried thyme leaves
3 tablespoons chopped fresh parsley
Heat oven to 350°F. Spray 2-quart round casserole with no stick cooking spray.
Melt butter in 10-inch skillet until sizzling; add carrots, onion and garlic. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until onions are softened.
Combine onion mixture, beans, kielbasa, tomato sauce and thyme in prepared casserole. Cover; bake 35-45 minutes or until bubbly and carrots are crisply tender. Sprinkle with parsley.
To add a special touch to this dish, sprinkle a bread crumb topping over casserole. To prepare topping, combine 1 tablespoon butter, 1/2 cup dried bread crumbs, 2 tablespoons chopped parsley and 1/2 teaspoon chopped garlic in 10-inch skillet. Cook over medium-high heat, stirring constantly, until bread crumbs are golden brown. Sprinkle crumb topping over bean mixture. Bake as directed above.