Six-Bean Casserole Recipe

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I like starting out with recipe ideas and adding ingredients to make them mine. This bean dish, passed to our family by a friend, got a double-dash of barbecue sauce flavor from me. I have all sons—no daughters. But I'm not afraid of losing our family recipes. My boys love to help cook!
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES: 16 servings

Ingredients

  • 1/2 pound Johnsonville® Mild Ground Italian Sausage
  • 1/4 pound pepperoni, sliced thin
  • 1/2 pound Johnsonville® Polish Kielbasa Sausage, sliced
  • 1/2 cup spicy barbecue sauce
  • 1 can (16 ounces) pork and beans, undrained
  • 1 can (16 ounces) red kidney beans, undrained
  • 1 can (16 ounces) hot chili beans, undrained
  • 1 can (16 ounces) white kidney beans (Canellini), drained
  • 1 can (16 ounces) butter beans, drained
  • 1 can (16 ounces) lima beans, drained
  • 1 can (10-3/4 ounces) tomato soup, undiluted
  • 3 ounces tomato paste
  • 1/2 cup brown sugar or to taste
  • 6 slices bacon

Nutritional Facts

1 serving (3/4 cup) equals 328 calories, 14 g fat (5 g saturated fat), 27 mg cholesterol, 1,060 mg sodium, 37 g carbohydrate, 8 g fiber, 14 g protein.

Directions

  1. Form the Italian sausage into 1-in. balls. Brown in skillet, drain. Combine with remaining ingredients, except bacon, in 5-qt. casserole or in small roasting pan. Partially cook bacon in microwave or on stovetop; arrange over casserole. Bake, uncovered, at 325° for 1-1/2 hours. Serve hot or cold. Yield: 16 servings.
Originally published as Six-Bean Casserole in Country Woman July/August 1989, p29

Nutritional Facts

1 serving (3/4 cup) equals 328 calories, 14 g fat (5 g saturated fat), 27 mg cholesterol, 1,060 mg sodium, 37 g carbohydrate, 8 g fiber, 14 g protein.

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Reviewed Oct. 23, 2009

I have been making these for many years.The men are dissappointed if I don't bring them to our potluck dinners. They are a hit

wherever I take them.

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