Cowboy Casserole
This Cowboy Casserole is a true comfort classic — hearty, simple, and packed with flavor.
Servings: 8 servings
Ingredients
BEANS:
- Two 28-ounce cans baked beans
- One 15.5-ounce can kidney beans, drained and rinsed
- One 15.5-ounce can cannellini beans, drained and rinsed
- One 8-ounce can tomato sauce
- ⅓ cup ketchup or barbecue sauce
- ¼ cup finely chopped onion
- 1 to 2 tablespoons packed brown sugar (preference for sweetness)
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
CORNBREAD TOPPING:
- ⅔ cup all purpose flour
- ⅓ cup cornmeal
- 1 tablespoon granulated white sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons butter, melted
- 1 large egg
Instructions
- Preheat the oven to 425℉. Spray a 9x13-inch glass dish with nonstick spray.
- In a large bowl, combine all of the ingredients for the beans. Then scrape this mixture into the prepared dish.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Whisk in the milk, butter and egg. Spoon the cornbread mixture over the beans, leaving a 1-inch gap on the edges.
- Bake for 25 to 30 minutes, until the topping is golden brown.
Nutrition
Serving: 1serving | Calories: 481kcal | Carbohydrates: 85g | Protein: 23g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 1432mg | Potassium: 1272mg | Fiber: 19g | Sugar: 8g | Vitamin A: 320IU | Vitamin C: 7mg | Calcium: 224mg | Iron: 8mg