Backyard Baked Bean Casserole
Backyard Baked Bean Casserole blends tender pork and beans with kidney and lima beans, all coated in a sweet-tangy sauce of brown sugar, ketchup, and a hint of dry mustard. Chopped onion adds mellow depth while crisp crumbled bacon finishes it with smoky crunch. It’s a crowd-pleasing side for cookouts, potlucks, or any summer picnic spread.
- Prep10 min
- Cook1 hr
- Serves10
- DifficultyEasy
- 1
Heat the oven to 350 degrees F (175 degrees C). Lightly coat a 2 1/2-quart baking dish with nonstick spray.
- 2
Mix the pork and beans, kidney beans, lima beans, onion, brown sugar, ketchup, and dry mustard in a large bowl; move the mixture to the prepared baking dish. Sprinkle the top with bacon. Cover the dish with aluminum foil.
- 3
Bake in the preheated oven for 30 minutes. Remove the foil; bake again until bubbling, about 30 minutes more.
- Calories 95.86 kcal Low Source
- Protein 1.88 g Low Source
- Carbs 21.73 g Moderate
- Total Fat 0.31 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 252.08 mg Moderate
- Fiber 1.91 g Low Source
- Sugar 14.72 g High
- Added Sugar 2.05 g Low Source
- Calcium 11.49 mg Low Source
- Iron 0.49 mg Low Source
- Potassium 106.46 mg Low Source
- Vitamin A 21.91 mcg_rae Low Source
- Vitamin C 0.88 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Mustard
- Tomatoes 🍅
- Onions 🧅
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