Baked Bean Casserole

Name: Baked Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef; 1/4 c. diced pepper; 1/4 c. diced onion; 1/2 c. diced celery; 3 Tbsp. vinegar; 1/2 c. water; 1 (8 oz.) can tomato sauce; 1 (No. 2 1/2) can pork and beans; 1 tsp. dry mustard; 1/2 tsp. thyme; 2 Tbsp. brown sugar; Worcestershire sauce (if desired); salt and pepper to taste

Eats Now Editorial Team · 372 kcal · Meat & Poultry

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Baked Bean Casserole – a delicious recipe with ground beef, pepper, onion, celery, vinegar, water. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 lb. ground beef
1/4 c. diced pepper
1/4 c. diced onion
1/2 c. diced celery
3 Tbsp. vinegar
1/2 c. water
1 (8 oz.) can tomato sauce
1 (No. 2 1/2) can pork and beans
1 tsp. dry mustard
1/2 tsp. thyme
2 Tbsp. brown sugar
Worcestershire sauce (if desired)
salt and pepper to taste

1
Brown beef, onion, pepper and celery until soft.
2
Add remaining ingredients; blend and simmer 5 minutes.
3
Pour into baking dish and bake at 375u00b0 for 45 minutes.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. ground beef, 1/4 c. diced pepper, 1/4 c. diced onion, 1/2 c. diced celery, and more.

Yes, Baked Bean Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
372 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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