Baked Bean and Bacon Casserole

Hearty fare for an autumn picnic or a delicious one-dish dinner.


1 large onion, chopped

1 large green bell pepper, chopped

2 Tablespoons water

6 ounces Canadian bacon, cut into bite-size pieces

2 (15 ounce) cans red kidney beans, drained

2 (15 ounce) cans Northern white beans, drained

2 (15 ounce) cans black beans, drained

3 Tablespoons Worcestershire sauce


1 cup hickory-flavored barbecue sauce

1 teaspoon dry mustard

3 Tablespoons cider vinegar

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


Preheat oven to 350°. Lightly coat bottom of 2-quart ovenproof pan with non-stick cooking spray.
Place onion and green pepper in pan and sauté for 5 minutes. Use water to keep vegetables from sticking to pan. Add Canadian bacon and sauté another 4 minutes.
Blend in remaining ingredients. Bring to a boil. Cover and transfer to oven. Bake for 30 minutes.
Serves 8.