Ruth'S Round Up Bean Casserole
A hearty, flavorful bean casserole combining ground beef, kidney beans, butter beans, and pork and beans, seasoned with ketchup, brown sugar, mustard, and vinegar, perfect for family dinners.
Ingredients
Instructions
- Brown the ground beef in a skillet; season with salt and pepper.
- Add chopped onion and green pepper to the beef and cook until tender.
- Combine the cooked beef mixture with red kidney beans, butter beans, pork and beans, ketchup, brown sugar, mustard, and vinegar.
- Pour the mixture into a casserole dish.
- Bake at 350°F (175°C) for about 1 hour.
- Alternatively, cook in a slow cooker.
- Serve with salad and cornbread.
Tips & Substitutions
For a vegetarian version, substitute ground beef with plant-based crumbles or lentils. You can also use any variety of canned beans you have on hand, such as black beans or pinto beans. If you want to add more flavor, consider incorporating garlic or bell peppers into the beef mixture. For a spicy kick, add some diced jalapeños or a dash of hot sauce.
Serving Suggestions
Serve this hearty casserole alongside a fresh salad and cornbread for a complete meal. It pairs beautifully with a side of coleslaw or roasted vegetables. For a more filling dinner, consider serving it with mashed potatoes or rice. This dish is perfect for potlucks or family gatherings, offering a comforting and satisfying option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat in 1-minute intervals until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 20 minutes. This dish also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Round Up Bean Casserole contains roughly 450 calories, with 7g protein, 95g carbohydrates, and 5g fat. It is an excellent source of vitamin A (39% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
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 make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time by following the recipe up to the baking step. Cover and refrigerate it for up to 24 hours before baking. When ready to cook, simply bake it in the oven, adding a few extra minutes if it’s cold from the fridge.
What can I substitute for brown sugar?
If you don't have brown sugar, you can substitute it with granulated sugar mixed with a little molasses to mimic the flavor. Alternatively, honey or maple syrup can work, but reduce the amount slightly since they are sweeter. Adjust the overall sweetness to taste.
Can I use fresh beans instead of canned?
Absolutely! If you prefer using fresh beans, soak and cook them beforehand. Note that dried beans will need significantly longer cooking times compared to canned beans. Ensure they are tender before adding them to the casserole mixture to achieve the best texture.
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).