Three Bean And Corn Bread Casserole
A hearty and flavorful casserole combining three beans with a sweet tomato sauce, topped with golden cornbread. Perfect for family dinners or potlucks, this dish offers a comforting blend of savory and sweet flavors, with a satisfying crust that appeals to all ages.
Ingredients
- 2 (21 oz.) cans baked beans ⓘ
- 2 (15 oz.) cans kidney beans, drained ⓘ
- 1 (8 1/2 oz.) can lima beans, drained ⓘ
- 1 (8 oz.) can tomato sauce
- 1/4 cup catsup ⓘ
- 2 tablespoons packed brown sugar ⓘ
- 2 tablespoons instant minced onion ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon dry mustard ⓘ
- 1/4 teaspoon pepper
- Corn Bread Topping ⓘ
Instructions
- Preheat oven to 425°F (220°C).
- Mix baked beans, drained kidney beans, drained lima beans, tomato sauce, catsup, brown sugar, instant minced onion, salt, dry mustard, and pepper in a bowl.
- Pour the bean mixture into an ungreased 13 x 9 x 2-inch baking dish.
- Prepare the Corn Bread Topping according to your recipe or package instructions.
- Spoon the corn bread batter evenly over the bean mixture, covering it completely and within 1 inch of the edges.
- Bake until the topping is deep golden brown, about 25 to 30 minutes.
Tips & Substitutions
For added flavor, consider tossing in some diced bell peppers or jalapeños into the bean mixture. If you don't have lima beans, you can substitute with black beans or pinto beans. Using a store-bought corn bread mix can save time; just ensure to follow package instructions for the best results. Adjust the spices according to your taste for a personalized kick.
Serving Suggestions
Serve the casserole hot, garnished with fresh herbs like parsley or cilantro for a burst of color. It pairs beautifully with a side of Three Week Coleslaw for a refreshing contrast. Additionally, a dollop of sour cream or a sprinkle of shredded cheese on top can elevate the flavors. Enjoy it as a hearty main dish or as a side for grilled meats.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place portions in the microwave or oven until warmed through. If using the oven, cover with foil to prevent the cornbread topping from becoming too dry. This casserole also freezes well; just thaw and reheat before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Three Bean And Corn Bread Casserole contains roughly 542 calories, with 36g protein, 100g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (134% of the Daily Value), protein (71% of the Daily Value), and iron (69% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 960mg per serving (42% 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
Is this casserole suitable for vegans?
Absolutely! This recipe can easily be made vegan by ensuring the corn bread topping is made with plant-based ingredients. Check labels on canned goods to ensure there are no hidden animal products, and you’ll have a delicious vegan casserole perfect for any gathering.
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).