Bewitched Casserole

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1 1⁄2 hours 8 Servings Print RecipeEmail Recipe

Ingredients

6cupbaked beans (canned works well)
5cupkidney beans (drained)
8ouncelima beans (thaw first if using frozen)
1⁄3cupbrown sugar (packed, divided)
1 1⁄4tablespoondry mustard (divided)
1⁄2teaspoonblack pepper (divided)
10ouncewhite onions (small)
1 1⁄2tablespoonsalt
1 onion (small, minced)
1⁄4cupwater
1tablespoonvegetable oil
1cupketchup
2tablespoonvinegar
1tablespoonbutter (or margarine)
2poundground 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.

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