Name: Three Bean Potluck Casserole
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 5
Ingredients: 0.5 pound bacon; 1 pound ground beef; 1 onion, chopped; 1 (16 ounce) can baked beans; 1 (15.25 ounce) can kidney beans; 1 (15 ounce) can butter beans; 0.75 cup brown sugar; 0.5 cup ketchup; 1 tablespoon vinegar; 1 teaspoon dry mustard

Cook Time: 75 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

pound bacon
1 pound ground beef
1 onion, chopped
1 (16 ounce) can baked beans
1 (15.25 ounce) can kidney beans
1 (15 ounce) can butter beans
cup brown sugar
cup ketchup
1 tablespoon vinegar
1 teaspoon dry mustard

Directions

Step 1: Place the bacon in a large, deep skillet. Cook over medium-high heat until it is evenly browned.

Step 2: Drain the bacon and break it into medium-sized pieces. Set aside.

Step 3: In the same skillet, brown the ground beef and chopped onion. Drain any excess fat from the skillet.

Step 4: Preheat the oven to 350F (175C).

Step 5: In a large mixing bowl, combine the cooked bacon and beef mixture with the baked beans, kidney beans (with liquid), butter beans (with liquid), brown sugar, ketchup, vinegar, and dry mustard. Stir well to combine all ingredients.

Step 6: Transfer the casserole mixture into a 9x13-inch baking dish.

Step 7: Bake the casserole uncovered in the preheated oven for 1 hour.

Nutrition Facts (per serving)

Calories: 734
Total Fat: 36g (46% DV)
Saturated Fat: 12g (62% DV)
Cholesterol: 87mg (29% DV)
Sodium: 1498mg (65% DV)
Total Carbohydrate: 73g (26% DV)
Dietary Fiber: 12g (43% DV)
Total Sugars: 36g
Protein: 34g (68% DV)
Vitamin C: 5mg (5% DV)
Calcium: 121mg (9% DV)
Iron: 5mg (29% DV)
Potassium: 641mg (14% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Comments

Jonathan Martinez

07/16/2024 04:48:04 AM

Absolutely amazing and simple!! I prepared it the night before in a double batch. The next morning, I left it out of the fridge for 30 minutes before baking it for 1 hour and 30 minutes. I also added some sliced green onions on top for a pop of color. Many thanks for sharing the recipe!! :)

Frank Gonzalez

07/06/2023 07:05:43 PM

I have to say, this recipe is almost identical to the one my grandmother passed down to us, though we know it as Calico Beans in our family. The only small tweak is that this version calls for half a pound more ground beef (though to be honest, I've always used a full pound). This dish is a constant hit in our household, and my husband can't get enough of it. Just a tip: I always make sure to drain the kidney and butter beans, especially if I'm doubling the recipe. It's easy to make this with dried beans, a method my mom used when I was growing up; she would even freeze them for later. And if you're out of dried mustard, feel free to substitute prepared mustard – just adjust the quantity to suit your taste preferences.

Jerry Perez

04/01/2025 11:48:53 PM

I had a similar recipe that I had lost, so when I stumbled upon this one, I decided to give it another shot. While I would rate it a 5, I opted for green beans instead of butter and used less brown sugar than the recipe called for. I simply tossed everything into a crockpot for a few hours, and it turned out delicious. This recipe is definitely a keeper.

Emily Flores

11/11/2022 03:49:56 PM

We follow a vegetarian diet, so I prepared this dish using 1 cup of vegan beef-flavored TVP from Augason Farms and a pack of Morningstar Farms "bacon". It turned out to be absolutely delightful. The blend of flavors was heavenly, especially with the addition of 1 tablespoon of Worcestershire sauce. I'm excited to enjoy the leftovers tonight, as I'm sure it will taste even better. Planning to serve it with some cheddar biscuits.

Larry Harris

04/17/2023 12:23:15 AM

Great recipe! I decided to triple the ingredients and also included potato flakes to help reduce the excess liquid from the canned beans. However, I believe the recipe could use less sugar as my dish turned out a bit too sweet and caramelized during baking. Nevertheless, it was absolutely delicious. I would recommend adding minced garlic for additional flavor.

Jack Walker

11/25/2024 03:17:12 PM

Extremely simple to prepare. I followed the recipe precisely. I wouldn't alter a thing. It was a hit with everyone.

Karen Martinez

10/19/2022 09:34:36 AM

I improvised by substituting yellow mustard for dry mustard and vinegar in this recipe, using a mix of baked beans, pinto beans, and navy beans that I had on hand. The dish turned out decent, but I found it slightly lacking in flavor. If I decide to make it again, I'll definitely amp up the seasoning.

Debra Sanchez

05/18/2023 05:11:02 PM

The outcome was fantastic, and everyone enjoyed them. I will definitely make them again next summer.

Stephen Flores

11/25/2024 01:12:26 AM

This recipe is always in high demand whenever I bring it to summer outdoor parties. I wouldn't make any changes until you've tried cooking it yourself, but using a crock pot is definitely the best method for transport. The bacon is the standout ingredient for me!