Fourth of July Bean Casserole

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The outstanding barbecue taste of these beans makes them a favorite for cookouts all summer and into the fall. It's a popular dish with everyone?even kids. Having meat in with the beans is so much better than plain pork and beans. ?Donna Fancher, Lawrence, Indiana

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[X] Rate Fourth of July Bean Casserole RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [X] Fourth of July Bean Casserole Recipe Prep: 20 min. Bake: 1 hour Yield: 12 Servings 20 60 80 Ingredients 1/2 pound bacon strips, diced1/2 pound ground beef1 cup chopped onion1 can (28 ounces) pork and beans1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/4 ounces) lima beans1/2 cup barbecue sauce1/2 cup ketchup1/2 cup sugar1/2 cup packed brown sugar2 tablespoons prepared mustard2 tablespoons molasses1 teaspoon salt1/2 teaspoon chili powder Directions In a large skillet, cook bacon, beef and onion until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; add all of the beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and bean mixture. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 278 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 933 mg sodium, 47 g carbohydrate, 7 g fiber, 12 g protein.

Originally published as Fourth of July Bean Casserole in Taste of Home June/July 1994, p39

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(1-10) of 19 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Jun. 28, 2013 by Gunph

This is similar to my go to potluck beans. I don't use white sugar, vary the beans, though always use baked beans. My secret addition is a small can of crushed pineapple! Try it, it adds a lot of flavor.

Reviewed on Jun. 28, 2013 by Rosie143

I recently made this for a potluck picnic. There where three other bean dishes, and mine was the largest and the only one that was gone at the end of the picnic. So I would say it was a hit with both kids and adults.

Reviewed on Jun. 28, 2013 by cookieface

I found this recipe in TOH many years ago. The only change I make is using all brown sugar. This dish has been a family favorite, requested over and over.

Reviewed on Jun. 28, 2013 by dobs12

I make this receipe also in the slow cooker. I just wanted to add that I put a dash of vinegar in it and sometimes a little pickle juice for more zip. This is the only way to eat beans.

Reviewed on Jun. 19, 2013 by christycincy

My mom asked me to bring Baked Beans to the Father's Day cookout we were having for my Dad. I have always found plain baked beans to be quite boring so I took this instead. Big hit! Everyone loved them and with this flavorful a dish, you could never call it boring.

Reviewed on May. 30, 2012 by kshea

Used this for years. Everyone wants the recipe, however, I change it a little. I put in no lima beans, instead I add black or small red beans, I also substitue 1T dry mustard for the prepared mustard. It gives it a little more zip!

Reviewed on Jul. 06, 2011 by mamamowe15

Out of everything I made on 4th of July this was the biggest hit. Didn't change a thing and it was yummy!

Reviewed on Feb. 06, 2011 by Rosetta Gingerich

A family favorite! Also does well in a slow cooker.

Reviewed on Sep. 05, 2010 by kzenz

we have big family picnics and this is always on the menu. Everyone loves it.

Reviewed on Aug. 21, 2010 by cookieface

Best ever baked beans. This dish is requested for almost every function I attend. I also omit white sugar and increase brown sugar.

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Jan 15, 2008 I made this with stuff I had in the house and my husband loved it. Instead of the beans, I minced and blanched some carrots and mixed them with some frozen baby peas. Instead of Sherry, I used Chardonnay. Instead of 2 cans of cream of chicken soup, I used 1 can of cream of chicken and 1 can of cream of mushroom. Sooooo yummy. Tasted like a chicken pot pie and the parmesan cheese made a low carb friendly crust. Delicious.

—Artemisdtp 

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Aug 30, 2010 This is a great recipe for adapting - we've made it many times. It's entirely too much for an 8x8 though, that wastes ingredients. We make it in a 13x9 like this: First lay down 2 tortillas, side by side. Cover in refried beans. We use a small can of green chiles instead of jalapenos out of personal preference. Layer the rest of the ingredients in any order: peppers, rice, all of the TVP mixture, salsa, & cheese. Top with 2 more tortillas, remaining refried beans, some salsa, we add diced onion here, & the remaining cheese. We serve with Mexicorn on the side, would be great in the dish as well, maybe with some black beans as well. Top with sour cream, corn on the side. It's really impossible to mess this dish up, so change it up to what suits your needs & it will most likely still be great.

—okibanana 

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