This recipe is quick to make, hearty, and usually liked by children. It is a one pan meal. I use my 54 year-old, 10-inch, cast-iron, frying pan, first on the stove, then in the oven, and finally on the table over a non-skid trivet. If there are leftovers, I remove them from the cast-iron. Food which is stored in it can take on a sharp and bitter taste.
IMPORTANT: Divide the biscuits before starting, and place in the refrigerator. Before placing them over the meat mixture, make sure it is bubbling hot. Quickly add biscuits and place in PREHEATED oven.
*NOTE With the first peek, the biscuits are never done. I check the middle biscuit and make sure it is baked before adding the cheese. I have learned to shut off the oven before adding the cheese. With less heat, the cheese melts and keeps a nicer shine.
This recipe came from an old friend, one of the first friends that I made after coming to Traverse City in 1966. Her sister, Ruth Hoolihan, created it, and with it, won a cooking contest. After a change of churches, every Sunday, my friend now sits in the pew right in front of Ron and I. What a blessing!
| Pork and Bean Casserole | Print |
- 1 & ½ to 2 pounds ground beef
- Small onion, chopped
- Salt & pepper
- 3 T brown sugar
- ½ cup Kraft Original Barbecue Sauce
- ¼ cup catsup
- 14 oz Campbell’s Pork’ n Beans (This brand works best for this recipe.)
- 1 tube of 8 refrigerator biscuits.
- 1.5 cups of cheddar cheese
- Brown 1 & ½ to 2 pounds ground beef with 1 small chopped onion.
- Drain off the fat.
- Add salt and pepper.
- to 3 tablespoons brown sugar
- ½ cup to ¾ Kraft Original Barbecue Sauce
- ¼ cup catsup
- can - 14 oz Campbell's Pork' n Beans
- Heat the mixture until it bubbles.
- Top with 1 tube of halved refrigerator biscuits to equal 16.
- Bake uncovered at 375 for 25 minutes.
- Before baking time is up, sprinkle with cheese.
