Hamburger Baked Bean Casserole

Hamburger Baked Bean Casserole
Hamburger Baked Bean Casserole
Barbara Kiebel

Hamburger Baked Bean Casserole

I honestly think versions of this recipe have been around for a gazillion years. If I'm not mistaken my mom made it for us as kids, too; dishes like this were our idea of "Hamburger Helper." It is requisite that it be served with corn muffins and in keeping with my trip down memory lane I made some from a box of Jiffy mix. No judging!

Ready in
1 h, 15 m
8
Servings
1004
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Pound thick-cut bacon, cut into small pieces
  • 1 Pound ground beef
  • 1 onion, chopped finely
  • Two 28-ounce cans pork and beans
  • 1 Cup barbecue sauce
  • 1/2 Cup brown sugar
  • 2 Tablespoons yellow mustard
  • 3 Tablespoons molasses
  • 1/2 Teaspoon chili powder
  • 2 -3 dashes of liquid smoke (optional)
  • Corn muffins or biscuits, for serving

Directions

Preheat an ovenproof dish over medium-high heat for about 5 minutes. Add the bacon and cook until fried crisp. Drain off the grease.

Add the ground beef and onion to the same dish and cook until the meat is browned and the onion is tender. Add the remaining ingredients except for the muffins and mix thoroughly. (At this point, you can refrigerate the mixture overnight before baking to allow the flavors to meld.)

Preheat the oven to 350 degrees.

Cover the dish with a lid or aluminum foil and bake for 45 minutes. Remove the lid, turn off the oven, and leave inside for 15 more minutes. Serve in bowls with corn muffins or biscuits.

Hamburger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Hamburger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Hamburger Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
49g
76%
Sugar
28g
N/A
Saturated Fat
17g
83%
Cholesterol
208mg
69%
Protein
67g
100%
Carbs
74g
25%
Vitamin A
12µg
1%
Vitamin B12
3µg
53%
Vitamin B6
1mg
57%
Vitamin C
1mg
2%
Vitamin D
0.2µg
N/A
Vitamin E
3mg
14%
Vitamin K
8µg
10%
Calcium
208mg
21%
Fiber
10g
41%
Folate (food)
139µg
N/A
Folate equivalent (total)
139µg
35%
Iron
10mg
56%
Magnesium
181mg
45%
Monounsaturated
22g
N/A
Niacin (B3)
16mg
78%
Phosphorus
673mg
96%
Polyunsaturated
6g
N/A
Potassium
1829mg
52%
Riboflavin (B2)
0.6mg
33.4%
Sodium
1077mg
45%
Sugars, added
14g
N/A
Thiamin (B1)
0.4mg
28.1%
Trans
0.7g
N/A
Zinc
11mg
70%

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