Bean And Bacon Casserole
A hearty baked bean casserole with smoky bacon, tangy ketchup, and sweet molasses, perfect for comforting family dinners and casual gatherings.
Ingredients
Instructions
- Place diced bacon and minced onion in a skillet.
- Cook until bacon is translucent but not crisp.
- Add onion, catsup, prepared mustard, and molasses to the skillet and cook until heated and bubbling.
- Place pork and beans and red kidney beans in a shallow 2-quart baking dish.
- Pour bacon mixture over the beans, mix gently, and top with bacon slices.
- Bake at 350°F (175°C) for about 45 minutes.
Tips & Substitutions
For extra flavor, consider adding some garlic or bell peppers to the bacon and onion mixture. If you can't find molasses, honey or maple syrup can be a good substitute, though they will alter the flavor slightly. Feel free to use turkey bacon for a lighter version or swap the kidney beans for black beans for a different taste. This dish is similar to other American recipes like Bean And Hamburger Casserole.
Serving Suggestions
Serve the Bean And Bacon Casserole with a side of cornbread or a fresh garden salad for a complete meal. This dish pairs well with a tangy coleslaw or pickles to cut through the richness. For a heartier option, consider serving it alongside some roasted vegetables or mashed potatoes. It’s perfect for potlucks or family gatherings!
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a microwave-safe dish and cover, then heat in 1-minute intervals until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Bacon Casserole contains roughly 399 calories, with 11g protein, 50g carbohydrates, and 19g fat. It is an excellent source of vitamin A (46% of the Daily Value), dietary fiber (30% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1199mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, canned beans are a great time-saver and work perfectly in this recipe. Just make sure to drain and rinse them before adding to the casserole to reduce excess sodium. Using canned beans will also ensure that the dish cooks faster, making it a convenient option.
How can I make this dish vegetarian?
To make a vegetarian version of this casserole, simply omit the bacon and use a plant-based bacon substitute or skip it entirely. You can also add extra vegetables like zucchini or bell peppers for added flavor and nutrition. The remaining ingredients will still provide a delicious taste.
Can I prepare this casserole in advance?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. When you're ready to bake, just pop it in the oven. You may need to adjust the baking time slightly if it’s coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).