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!

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

  • 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.

  • Bake in the preheated oven until bacon is browned and casserole is heated through, about 1 hour.

Cook's Note:

Substitute green beans for the wax beans if you like.

Nutrition Facts

439 calories; protein 19.5g 39% DV; carbohydrates 58.4g 19% DV; fat 15.5g 24% DV; cholesterol 32.8mg 11% DV; sodium 1591mg 64% DV. Full Nutrition
Advertisement
Advertisement