Bewitched Casserole

Good Housekeeping, October 1954

1 1⁄2 hours — 8 Servings

Ingredients

6	cup	baked beans (canned works well)
5	cup	kidney beans (drained)
8	ounce	lima beans (thaw first if using frozen)
1⁄3	cup	brown sugar (packed, divided)
1 1⁄4	tablespoon	dry mustard (divided)
1⁄2	teaspoon	black pepper (divided)
10	ounce	white onions (small)
1 1⁄2	tablespoon	salt
1		onion (small, minced)
1⁄4	cup	water
1	tablespoon	vegetable oil
1	cup	ketchup
2	tablespoon	vinegar
1	tablespoon	butter (or margarine)
2	pound	ground chuck

Instructions

Start heating oven to 400F. In 3-quart casserole, mix baked beans, kidney beans, lima beans, 1/4 cup brown sugar, 1 tablespoon dry mustard, 2 teaspoons salt, 1/4 teaspoon black pepper. Bake 45 minutes. Meanwhile, boil white onions until tender-crisp. Lightly mix beef, 1 tablespoon salt, 1/2 teaspoon black pepper, minced onion, water; form into 16 balls. Brown in skillet in about 1 tablespoon vegetable oil; remove. Wipe out skillet. Then, to skillet, add ketchup, vinegar, 1 tablespoon brown sugar, 1/2 teaspoon mustard, butter, meat balls; simmer about 20 minutes.

Arrange meatballs and onions on top of beans; spoon on sauce. Bake 15 minutes, or until bubbling.