Beef and Bean Casserole

Featured on the menu for this week is a hearty casserole dish of beef, beans, veggies and cornbread. The dish is easy to make, though you’ll spend a little time in preparation chopping veggies, browning the ground beef, and doing a bit of precooking on the stovetop. Once it’s all ready for the oven, it only has to bake for 25 minutes or less.

While the casserole is baking, the aroma is wonderfully sweet. It smelled so good; I couldn’t wait to taste it. This combination turned out to be a good one, and the cornbread twist coils on top added a great touch. The meal was sweet yet tasty. We opted for a four-star rating for this one, since we both thought it was very “yummy.”

I’d suggest serving a green vegetable alongside to round out the meal, though this casserole could really stand as a meal on its own. Try it and let me know how your family liked it.

Have a good week and good eating!
Allison

Beef and Bean Casserole

Makes 6 servings

Ingredients:
1 lb. lean ground beef
½ cup chopped celery
½ cup chopped green pepper
¼ cup chopped onion
1 (15-oz.) can pork and beans in tomato sauce
½ cup brown sugar flavored barbecue sauce
1 (11.5-oz.) can Pillsbury® Refrigerated Cornbread Twists

Preparation:
Heat oven to 350°F. Spray a 9-inch square pan with nonstick cooking spray. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add celery, bell pepper and onion; cook and stir over medium-high heat for 3 to 4 minutes or until crisp-tender. Reduce heat to medium. Add beans and barbecue sauce; cover and cook 5 to 6 minutes or until thoroughly heated, stirring occasionally. Spoon hot beef mixture into sprayed pan. Separate dough into 16 strips. Loosely coil each dough strip. Arrange coils over beef mixture. Bake at 350°F for 20-25 minutes or until cornbread coils are deep golden brown.

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