Ground Beef Bean Casserole

I wonder how many years it took to have this conversation via recipe card.

A similar recipe using pork and beans appeared in the December 5, 1968 edition of The News-Palladium of Benton Harbor, Michigan:

Let’s Trade Recipes

Ground Beef-Pork & Bean Casserole

Furnished by

Mrs. Shannon Madison

Mrs. Madison says this recipe is perfect for the busy housewife who can’t run to the store the last minute to buy ingredients for a casserole. The Madisons reside at 2900 Morton avenue, St. Joseph.

Preheat Oven to 350 or 375 degrees, depending on your time. Quickly warm the ground beef. Add salt, minced onion (fresh or dehydrated), ketchup, mustard, chili powder, brown sugar and barbecue sauce. (If some ingredients are not in your cupboard, don’t get excited because there are always substitutes such as syrup or regular sugar for the brown sugar. Use your own imagination.)

Add to this concoction a can or two, depending on the number of people you’re serving, of pork and beans. Mix well. Put in your favorite casserole and place in oven> Bake until pst of the excess liquid disappears and is bubbly. Remove from oven and serve. (As a replacement for ground beef, try hot dogs. It is not necessary to brown them, just mix and cook.)

Still working on moving Yesterdish to the updated theme layout, so again, if things look odd, it’s not you, it’s me. Expect tweaks to bring it closer to the old look by Tuesday.

I’ve never had to resort to color-coding a conversation before, but here goes.

From the box of L.R. from Winston-Salem, North Carolina.

Ground Beef Bean Casserole

  1. 1 can of Bush’s Baked Beans (this kind the best)
  2. 1 lb. of ground beef
    1 lb. ground beef per 16 oz. can of beans
  3. 1 medium to large diced onionBrown beef and onion and pour off grease. Add to this baked beans.
  4. small can of tomato paste and small can of tomato sauce
    (sauce not too acid.)

    Note: To keep down a high acidity, I use ketchup.

  5. 1 tsp. of dry mustard
  6. 2 Tbsp. of sugar
    if white vinegar
  7. 2 Tbsp.* of vinegar
    *1 Tbsp. is sufficient for me.
  8. One sauce can of water (If only a short time to cook, don’t add water, other than rinsing bean can.)

Cook in skillet on top of stove. Low heat.

(I used 1 can of Bush’s Chili Hot Beans in[stead?] [of?] baked)

Using reg. Bush’s baked beans, I added 1/2 t. of chili powder. Also, chopped garlic–to taste, probably heaping teaspoon.

Also, K.’s soy sauce (I used 2 Tbsp. of brown sugar and 1 tsp. of white sugar

that’s too sweet!

Leave a Reply

Your email address will not be published.
Required fields are marked:*