| 1 can green beans 1 can yellow beans 1 can lima beans 1 can pork and beans 1 can kidney beans 1 lb. bulk pork sausage mild or hot or both |
1 cup celery, chopped 2 cups onions, chopped 2 Tbs. mustard 1 cup brown sugar 1/2 tsp. chili powder 1 can tomato soup 6 oz. can tomato paste |
Drain green, yellow and lima beans. Brown and drain sausage. Mix all ingredients. Bake uncovered at 350o for 1 1/2 hours.
NOTES:
I use Bush’s Vegetarian Baked Beans instead of pork and beans.
I add more celery and onions than the recipe calls for.
I cut the brown sugar in half.
Add macaroni or other pasta and call it dinner.
It’s also good over mashed potatoes.
Add more of one kind of bean or less of another. It’s always good.
Freezes well.
TIPS:
This is a great recipe for a crowd.
I’ve taken this Baked Bean Casserole to many pot luck dinners.
I take a handful of recipe cards with this recipe printed on one side and my business card on the other.
I put the recipe cards next to the slow cooker full of Baked Beans.
The beans and the recipe cards always disappear.
