Three Bean and Cornbread Casserole
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Time
prep 0:20
total 0:50
Ingredients
| 2 cans (1-1/3 lb. each) | baked beans | | 2 cans (15 oz. each) | kidney beans, drained | | 1 can (8-1/2 oz.) | lima beans | | 1 can (8 oz.) | tomato sauce | | 1/4 cup | catsup | | 2 tbsp. | packed brown sugar | | 2 tbsp. | minced onion | | 1/2 tsp. | dry mustard | | 1/2 tsp. | salt | | 1/4 tsp. | pepper |
Corn Bread Topping
| 2/3 cup | flour | | 1/3 cup | yellow cornmeal | | 1 tbsp. | sugar | | 1 tsp. | baking powder | | 1/2 tsp. | salt | | 1 | egg | | 1/2 cup | milk | | 2 tbsp. | margarine or | | butter, softened |
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Instructions
Mix all ingredients except Corn Bread Topping; pour into a 13x9-inch baking dish.
Corn Bread Topping:
Beat all ingredients until smooth. Spoon evenly over bean mixture to within 1-inch of edges. Bake at 425°F until topping is deep golden brown, 25-30 minutes.
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