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Bean Casserole Roast

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"This bean roast with veggies and a tomato paste base is a steal from my ex-boyfriend's family...it is a hit at huge events. Just keep in the slow cooker and serve straight to guests' plates!"
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Ingredients

1 h 30 m servings 439
Original recipe yields 10 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat a skillet over medium-high heat. Cook sausage into the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a roasting dish. Saute onions and celery in the hot skillet until onions are translucent, about 5 minutes. Drain and discard excess grease; transfer vegetables to the roasting dish.
  3. Combine tomato soup, sugar, mustard, and chili powder in a bowl. Stir into the sausage mixture. Add lima beans, baked beans with pork, kidney beans, and wax beans to sausage. Mix to combine. Spread tomato paste over casserole. Top with bacon strips.
  4. Bake in the preheated oven until bacon is browned and casserole is heated through, about 1 hour.

Footnotes

  • Cook's Note:
  • Substitute green beans for the wax beans if you like.

Nutrition Facts


Per Serving: 439 calories; 15.5 58.4 19.5 33 1591 Full nutrition

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