Print Options

Back to Six-Bean Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Six-Bean Casserole

 Six-Bean Casserole
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!
16 ServingsPrep: 20 min. Bake: 1-1/2 hours

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

Directions

  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 328 calories,

2 of 2

Six-Bean Casserole (continued)

Nutritional Facts: 14 g fat (5 g saturated fat), 27 mg cholesterol, 1,060 mg sodium, 37 g carbohydrate, 8 g fiber, 14 g protein.