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Oven Baked Calico Beans Casserole

A bubbly oven-baked casserole with ground beef, bacon, pork and kidney beans, barbecue sauce, onion, and Worcestershire sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 8
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef
  • 6 slices bacon
  • 1 small yellow onion about 1 cup, diced
  • 2 cans pork and beans 28 oz total, undrained
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 cup barbecue sauce
  • 1 tbsp Worcestershire sauce

Equipment

  • Large skillet; large mixing bowl; 3-quart oven-safe casserole dish

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 3-quart casserole dish.
  2. Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate and crumble when cool enough to handle.
  3. Leave about 1 tablespoon bacon drippings in the skillet. Add the diced onion and cook for 3–4 minutes, until softened. Add the ground beef and cook, breaking it up, until no pink remains. Drain excess grease.
  4. In a large bowl, stir together the undrained pork and beans, drained kidney beans, barbecue sauce, Worcestershire sauce, cooked beef and onion, and crumbled bacon.
  5. Transfer the mixture to the prepared casserole dish and spread evenly.
  6. Bake uncovered for 45–55 minutes, until hot in the center, bubbling around the edges, and slightly thickened. Rest for 5 minutes before serving.

Nutrition

Serving: 8g

Notes

• Do not drain the pork and beans; their sauce is part of the casserole.
• Drain the kidney beans and excess grease from the beef to keep the casserole from becoming watery or oily.
• Barbecue sauce sweetness varies, so choose one you like.
• Refrigerate leftovers within 2 hours and use within 3–4 days, or freeze for 2–3 months. Reheat leftovers to 165°F.

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