BARBECUE BEEF, BACON, BEAN CASSEROLE

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Barbecue Beef, Bacon, Bean Casserole image

Get out the KRAFT Barbecue Sauce-or make your own (recipe included). Then get ready to make a hearty, flavorful casserole with beef, bacon and beans.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 22

Number Of Ingredients 16

For the Sauce (Optional: can replace homemade sauce with 3 cups of KRAFT Barbecue Sauce):
1 cup brown sugar
1 cup HEINZ Tomato Ketchup
2 Tbsp. cider or white wine vinegar
2 tsp. dried mustard powder
1/4 tsp. liquid smoke (optional)
2 cloves garlic, peeled and minced or pressed
freshly ground black pepper to taste
For the Casserole:
1 bottle KRAFT Original Barbecue Sauce
2 lb. of OSCAR MAYER Bacon
2 lb. lean ground beef, venison or elk
1 small onion, peeled and finely chopped (or 1 ½ teaspoons onion powder)
6 cups (or 3 cans drained) butter beans
6 cups (or 3 cans with liquid) kidney beans
4 cups (or 2 cans with liquid) pork and beans

Steps:

  • STIR all of the sauce ingredients together in a heavy-bottomed saucepan over medium high heat. Stir frequently until the mixture reaches a boil. Boil for one minute, remove from the heat and set aside.
  • PREHEAT the oven to 325°F.
  • STACK the two pounds of bacon and cut across the slices making ½-inch wide strips. In a large skillet, fry the bacon, stirring frequently, until crisp and brown. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain the bacon grease from the pan.
  • PLACE the pan back over medium high heat and break up the ground beef into it. If using the onion, add it at this point. Continue breaking it up with a spoon as you cook it until the beef is browned. If necessary, drain any excess fat away from the meat. In a large mixing bowl, stir together the sauce, beef, bacon, and beans until well combined.
  • DIVIDE the mixture between a 9-inch by 13-inch by 2-inch pan and an 8-inch by 8-inch by 2-inch square pan. Bake (uncovered) for 1 hour or until very bubbly and hot all the way through.
  • To Make in the Slow-Cooker:
  • SPRAY the bowl of a slow-cooker crock insert with non-stick cooking spray.
  • POUR the mixture into the insert, cover, and cook on LOW for 4 to 6 hours or until very bubbly and hot all the way through.
  • STORE leftovers tightly covered in the refrigerator or divide into individual meal sized portions and freeze in an airtight container for up to 6 months. Reheat with a dash of water in a covered saucepan or in the microwave.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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