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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 20 |
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I serve this hearty ground beef and bean bake with a tossed salad and some crusty bread for a balanced one-pot meal, relates Louann Sherbach of Wantagh, New York. It's nice to have this casserole in the freezer for those nights when there's no time to cook. Ingredients:
3 pounds ground turkey or beef |
4 cans (15-3/4 ounces each) pork and beans |
2 cups ketchup |
1 cup water |
2 envelopes onion soup mix |
1/4 cup packed brown sugar |
1/4 cup ground mustard |
1/4 cup molasses |
1 tablespoon white vinegar |
1 teaspoon garlic powder |
1/2 teaspoon ground cloves |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; heat through. Transfer to two greased 2-qt. baking dishes. Cover and freeze one dish for up to 3 months.
2. Cover and bake the second dish at 400° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
3. To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400° for 40 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 2 casseroles (10-12 servings each).
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