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Three Bean Casserole Recipe

Three Bean Casserole Recipe

My husband and I are retired farmers. Our main crop was wheat, and we began growing beans when our son joined the operation. When our church cookbook was revised a couple years ago, this recipe was included among the favorites. —Georgia Hennings, Scottsbluff, Nebraska
TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:6-8 servings


  • 1 can (15 to 16 ounces) red kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 can (16 ounces) lima beans, rinsed and drained
  • 1 pound lean ground beef
  • 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 vinegar


  • 1. In a 2-1/2-qt. casserole, combine beans; set aside. In a skillet, cook beef, onion and garlic until beef is no longer pink. Remove from the heat; drain. Add 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.

Nutritional Facts

1 cup: 267 calories, 5g fat (2g saturated fat), 28mg cholesterol, 729mg sodium, 36g carbohydrate (12g sugars, 7g fiber), 19g protein.

Reviews for Three Bean Casserole

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Lynda Lee
Reviewed Oct. 18, 2017

"I think I first pulled this recipe from a magazine and then lost it, so I googled the ingredients and found the exact recipe. I made this for dinner tonight for my mom and myself. We both liked it. I usually end up changing something about a recipe, but I made this exactly as the recipe said to. We ate the beans on top of buttered rice. Yum yum!"

Reviewed Jan. 6, 2014

"Have not yet had chance to make. Sounds terrific for winter time."

Reviewed Mar. 22, 2009

"I make almost the same recipe, only with butter beans and undrained pork and beans instead of the lima and garbanzo beans. We also use 3/4 cup sugar...and my results are always on the sweet side. I am glad to see that one of my favorite recipes is actually pretty healthy!"

Reviewed Feb. 15, 2008

"This dish has a lot of tang and zip. A little bit too much for our liking. More on the sour side of sweet and sour."

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