BARBECUE BEEF, BEAN, AND BACON CASSEROLE

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Barbecue Beef, Bean, and Bacon Casserole image

How to make Barbecue Beef, Bean, and Bacon Casserole

Provided by @MakeItYours

Number Of Ingredients 19

This hearty ground beef, bacon, and bean casserole bubbles away in a delicious barbecue sauce while you spend your day enjoying the fall weather. It can be prepared in the oven or slow-cooker!
Yes, the recipe makes quite a bit, but it freezes and reheats beautifully, so dive right in and enjoy!
Ingredients
For the Sauce (Optional: Can replace homemade sauce with 3 cups of Kraft Barbecue Sauce):
1 cup brown sugar
1 cup ketchup
2 tablespoons cider or white wine vinegar
2 teaspoons dried mustard powder
¼ teaspoon liquid smoke (tasty but optional.)
2 cloves garlic, peeled and minced or pressed
Freshly ground black pepper to taste
For the Casserole:
1 batch barbecue sauce (Homemade or Kraft Barbecue Sauce)
2 pounds of sliced bacon
2 pounds 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:

  • To Make the Sauce:
  • 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.
  • To Make the Casserole:
  • 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 (preferably into a jar and in the refrigerator for adding flavour to other dishes!)
  • Put 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.
  • To Bake:
  • 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.

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