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!
- 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
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.