Three Bean and Cornbread Casserole


prep 0:20       total 0:50


8 servings



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


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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