Barbecue Beef, Bacon, Bean Casserole

By cmschnettler

Ingredients

• For the Sauce (Optional: can replace homemade sauce with 3 cups of KRAFT Barbecue Sauce):
• 1/2 cup brown sugar
• 1/2 cup HEINZ Tomato Ketchup
• 1 Tbsp. cider or white wine vinegar
• 1 tsp. dried mustard powder
• 1/4 tsp. liquid smoke (optional)
• 1 cloves garlic, peeled and minced or pressed
• freshly ground black pepper to taste
• For the Casserole:
• 1/2 bottle KRAFT Original Barbecue Sauce
• 1 lb. of OSCAR MAYER Bacon
• 1 lb. lean ground beef, venison or elk
• 1/2 small onion, peeled and finely chopped (or 1 1/2 teaspoons onion powder)
• 3 cups (or 2 cans drained) butter beans
• 3 cups (or 2 cans with liquid) kidney beans
• 2 cups (or 1 can with liquid) pork and beans

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

STIR all of the sauce ingredients together in a heavy-bottomed saucepan over medium high heat. Stir frequently until the mixture reaches a boil. Boil for one minute, remove from the heat and set aside.
PREHEAT the oven to 325°F.
STACK the bacon and cut across the slices making ½-inch wide strips. In a large skillet, fry the bacon, stirring frequently, until crisp and brown. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain the bacon grease from the pan.
PLACE the pan back over medium high heat and break up the ground beef into it. If using the onion, add it at this point. Continue breaking it up with a spoon as you cook it until the beef is browned. If necessary, drain any excess fat away from the meat. In a large mixing bowl, stir together the sauce, beef, bacon, and beans until well combined. Spread in a 13x9 inch pan.
Bake (uncovered) for 1 hour or until very bubbly and hot all the way through.

To Make in the Slow-Cooker:

SPRAY the bowl of a slow-cooker crock insert with non-stick cooking spray.
POUR the mixture into the insert, cover, and cook on LOW for 4 to 6 hours or until very bubbly and hot all the way through.
STORE leftovers tightly covered in the refrigerator or divide into individual meal sized portions and freeze in an airtight container for up to 6 months. Reheat with a dash of water in a covered saucepan or in the microwave.