Heartwarming Baked Beans Ground Beef Casserole Ready in 1 Hour

You know those nights when you just need something hearty, comforting, and ridiculously easy to make? That’s exactly why I fell in love with this baked beans ground beef casserole. It all started when my cousin brought a similar dish to our family potluck—I took one bite and immediately demanded the recipe. Now, it’s my go-to when I want a no-fuss dinner that feels like a warm hug. The sweet and savory combo of baked beans with perfectly seasoned ground beef? Absolute magic. Plus, it’s one of those forgiving recipes where you can toss in whatever veggies you’ve got hanging around in the fridge. Trust me, once you try it, you’ll be hooked just like I was!

Why You’ll Love This Baked Beans Ground Beef Casserole

This casserole has become my weeknight hero for so many reasons—let me count the ways you’ll adore it too!

• Effortless comfort: It comes together in about 10 minutes of prep—just brown, mix, and bake. Perfect for those “I don’t wanna cook” nights.
• Flavor bomb: The combo of sweet baked beans, savory beef, and melty cheese? Absolute perfection. My kids call it “hamburger candy.”
• Pantry-friendly: Uses ingredients I always have on hand—no last-minute grocery runs needed.
• Crowd-pleaser: Works equally well for family dinners or potlucks. I’ve never brought home leftovers!
• Customizable: Toss in extra veggies, swap cheeses, or add heat—it’s forgiving and adaptable.

Seriously, this dish checks all the boxes—easy, delicious, and the kind of comfort food that makes everyone ask for seconds.

Ingredients for Baked Beans Ground Beef Casserole

Here’s everything you’ll need to make this cozy masterpiece—I promise it’s all simple stuff you probably already have in your kitchen right now! The exact measurements matter here, especially for that perfect sweet-savory balance.

• 1 pound ground beef (I use 85% lean—just enough fat for flavor without being greasy)
• 1 can (28 oz) baked beans (my secret? Bush’s Original—their sauce is magic)
• 1 small onion, diced (about 1/2 cup—yellow or white works best)
• 1 bell pepper, diced (any color, but red adds nice sweetness)
• 1 cup shredded cheddar cheese (pack it lightly—sharp cheddar gives the best flavor)
• 1/2 cup ketchup (trust me, this makes the sauce irresistible)
• 2 tablespoons packed brown sugar (light or dark both work—I prefer dark for deeper flavor)
• 1 teaspoon yellow mustard (just the basic kind—no fancy Dijon needed)
• 1/2 teaspoon garlic powder (not salt—big difference!)
• 1/2 teaspoon salt (I use kosher—adjust to taste if you’re watching sodium)
• 1/4 teaspoon black pepper (freshly cracked if you’ve got it)

See? Nothing weird or hard-to-find. Now let’s get cooking!

Equipment Needed

Don’t worry—you won’t need any fancy gadgets for this baked beans ground beef casserole! Just grab these basics from your kitchen:

• Large skillet (for browning that beef to perfection)
• 9×13 inch casserole dish (or any 3-quart baking dish you’ve got)
• Wooden spoon (my trusty mixing buddy)
• Can opener (for those glorious baked beans)
• Oven (preheated to 350°F—no surprises here!)

That’s it! Now let’s make some magic happen.

How to Make Baked Beans Ground Beef Casserole

Alright, let’s get cooking! This baked beans ground beef casserole comes together so easily—just follow these simple steps and you’ll have a bubbling, cheesy masterpiece in no time. I’ve made this dozens of times, so I’ll walk you through each step with all my little tips and tricks.

Step 1: Brown the Ground Beef

First things first—get that beef nice and browned! I always start by heating my skillet over medium heat (no oil needed—the beef has enough fat). Crumble in the ground beef with your hands or a wooden spoon as it cooks. You’ll know it’s ready when there’s no more pink spots and those lovely brown bits start forming—about 5-7 minutes.

Here’s my pro tip: tilt the skillet and spoon out most of the grease (I leave about 1 tablespoon for flavor). Too much fat makes the casserole greasy, but a little keeps it moist. Just drain it into an old can or jar—never down your sink!

Step 2: Sauté Vegetables

Now toss in those diced onions and bell peppers right into the skillet with the beef. This is where the magic starts—the veggies soak up all that beefy goodness! Cook them for about 3-4 minutes, stirring occasionally. You want them softened but still with a tiny bite—they’ll finish cooking in the oven.

Smell that? That’s the aroma of dinner coming together! If the onions turn translucent and the peppers get brighter in color, you’re right on track.

Step 3: Combine Ingredients

Time to bring the party together! Add the baked beans straight from the can (no draining—that saucy goodness is gold). Then comes the ketchup, brown sugar, mustard, garlic powder, salt, and pepper. Mix everything really well—I make figure-eight motions with my wooden spoon to ensure every bite is perfectly seasoned.

The mixture should look thick and glossy, with all those ingredients hugging each other. Taste a tiny spoonful (careful, it’s hot!) and adjust seasoning if needed. More brown sugar for sweetness? A pinch more salt? Make it yours!

Step 4: Bake to Perfection

Pour your beautiful mixture into the greased casserole dish—it should come about 3/4 up the sides. Now the fun part: sprinkle that shredded cheddar evenly over the top like a cozy blanket. Pop it into your preheated 350°F oven and bake for 25-30 minutes.

You’ll know it’s done when the cheese turns golden in spots and the edges bubble like a mini volcano. If the cheese browns too fast, just tent some foil over the top. Let it cool for 5 minutes before serving—those flavors need a minute to settle, and you don’t want to burn your tongue!

Tips for the Best Baked Beans Ground Beef Casserole

After making this casserole more times than I can count, I’ve picked up some game-changing tricks you’ll love:

• Beef matters: 85% lean keeps it flavorful without greasiness—drain well but leave about 1 tablespoon of fat for richness.
• Spice it up: A dash of hot sauce or pinch of cayenne pepper adds a nice kick—my family likes it stirred into the beans before baking.
• Cheese pro tip: Shred your own cheddar! Pre-shredded has anti-caking agents that make it melt less smoothly.
• Extra veggies: Toss in a handful of frozen corn or diced carrots when sautéing the onions—they’ll disappear into the sauce but add nutrition.
• Make-ahead magic: Assemble it up to a day ahead, refrigerate, then just add 5 extra minutes to the bake time.

Trust me, these little tweaks take it from good to “can I get your recipe?” status!

Serving Suggestions

Oh, let me tell you how I love to serve this baked beans ground beef casserole—it’s all about those perfect pairings! A big hunk of buttery cornbread is my absolute must—the sweetness plays off the savory casserole like a dream. For something fresh, a simple green salad with tangy vinaigrette cuts through the richness. And on extra-hungry nights? Just scoop it right onto a baked potato for the ultimate comfort food mashup. My kids even eat it straight from the dish with tortilla chips for dipping—no judgment here!

Storage and Reheating

This baked beans ground beef casserole keeps like a dream! Just pop any leftovers in an airtight container—they’ll stay fresh in the fridge for up to 3 days. When reheating, I splash in a tablespoon of water before microwaving to keep it saucy. For that just-baked feel, warm individual portions in a 350°F oven for 10 minutes until bubbly again. (Pro tip: Sprinkle a little extra cheese on top before reheating—it melts into gooey perfection!)

Nutritional Information

Here’s the scoop on what you’re eating—but remember, these numbers can shift based on your exact ingredients (especially cheese and beef brands). Per hearty serving, you’re looking at about 320 calories, with 22g protein to keep you full. It’s got 5g fiber from all those beans and veggies, though the brown sugar and ketchup bring about 12g sugar per portion. If you’re watching sodium, you might want to use low-sodium beans—the original recipe lands around 650mg per serving. But hey, we’re here for comfort, not calorie counting, right?

Frequently Asked Questions

I get asked about this baked beans ground beef casserole all the time—here are the questions that pop up most often with my tried-and-true answers!

Can I use ground turkey instead of beef?
Absolutely! I’ve made it with ground turkey when we’re feeling lighter—just add an extra tablespoon of olive oil when browning since turkey’s leaner. The flavor’s different but still delicious. For vegetarians, plant-based crumbles work surprisingly well too!

What if I don’t have baked beans?
No panic! Use 2 cans of pork and beans plus an extra 2 tablespoons each of ketchup and brown sugar. It won’t be identical, but still tasty. Just avoid plain kidney beans—they’re too firm and lack that signature sauce.

Can I freeze this casserole?
You bet! Assemble it completely (minus cheese topping), wrap tightly in foil, and freeze for up to 2 months. When ready, thaw overnight in the fridge, add cheese, and bake as usual—adding 10-15 extra minutes. The texture changes slightly, but it’s still our favorite freezer meal!

Why is my casserole watery?
This usually means your beans had extra liquid—next time, leave about 1/4 cup of bean sauce behind when adding them. If it’s already baked, just drain some liquid before serving. The leftovers will thicken up beautifully though!

Share Your Experience

Nothing makes me happier than hearing how this baked beans ground beef casserole turns out in your kitchen! Did your kids gobble it up? Add your own twist with extra spices? I want to hear all about it—leave a comment below sharing your version. Your stories and tips help make this recipe even better for everyone who tries it next!

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