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Three Bean Casserole

 Three Bean Casserole
When our church cookbook was revised a couple years ago, this was included among the favorites. My husband and I are retired farmers. Our main crop was wheat, and we also raised three daughters and a son. We began growing beans when our son joined the operation. These days, our home is on 1 acre—the lawn, trees and a very small garden keep us busy. The truth is we sometimes have to make
6-8 ServingsPrep: 15 min. Bake: 45 min.


  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans, rinsed and drained
  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 tablespoons prepared mustard
  • 1/2 cup ketchup
  • 1 teaspoon ground cumin
  • 1/4 cup water
  • 1 tablespoon white vinegar


  • In a 2-1/2-qt. baking dish, combine beans; set aside. In a skillet,
  • cook the beef, onion and garlic over medium heat until beef is no
  • longer pink. Remove from the heat; drain. Add all the remaining
  • ingredients to skillet; mix well. Stir beef mixture into beans.
  • Bake at 350° for about 45 minutes or until heated through. Yield:
  • 6-8 servings.

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Three Bean Casserole (continued)

Nutritional Facts: 1 serving (1 cup) equals 267 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 729 mg sodium, 36 g carbohydrate, 7 g fiber, 19 g protein.