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Fourth of July Bean Casserole

 Fourth of July Bean Casserole
The outstanding barbecue taste of these beans makes them a favorite for cookouts all summer and into the fall. It's a popular dish with everyone—even kids. Having meat in with the beans is so much better than plain pork and beans. —Donna Fancher, Lawrence, Indiana
12 ServingsPrep: 20 min. Bake: 1 hour

Ingredients

  • 1/2 pound bacon strips, diced
  • 1/2 pound ground beef
  • 1 cup chopped onion
  • 1 can (28 ounces) pork and beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans
  • 1/2 cup barbecue sauce
  • 1/2 cup ketchup
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons prepared mustard
  • 2 tablespoons molasses
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder

Directions

  • In a large skillet, cook bacon, beef and onion until meat is no
  • longer pink; drain.
  • Transfer to a greased 2-1/2-qt. baking dish; add all of the beans and
  • mix well. In a small bowl, combine the remaining ingredients; stir
  • into beef and bean mixture.
  • Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes
  • longer. Yield: 12 servings.

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Fourth of July Bean Casserole (continued)

Nutritional Facts: 1 serving (1 cup) equals 278 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 933 mg sodium, 47 g carbohydrate, 7 g fiber, 12 g protein.