Five Bean Casserole

1 regular-sized can each of 5 kinds of beans, drained

6 slices bacon, browned and crumbled

1 med. onion, chopped

1/2 c. catsup

1 1/2 c. brown sugar

2 Tbsp. Worcestershire sauce

1/4 lb cheese, grated (Cheddar or Monterey Jack)

Parmesan cheese

(Note: For the 5 cans of beans, I use whatever is on sale or sounds good. I doubt I’ve used the same combination twice. Also, when I made this in the crock pot, I don’t use the cheeses.)

Combine all of above ingredients except Parmesan cheese, and put in 3-quart casserole. Bake covered at 350 for 1 hour. Before serving, top with Parmesan cheese.

(Note #2: I ALWAYS make this in the crock pot. It is so easy. Just dump everything but the cheeses in the crock and cook on low for 6-8 hours.)

This recipe is from Buttercups & Brandy: A Cookbook for the Everyday Gourmet by the Junior League of Waterloo-Cedar Falls, Iowa, Inc., 1978.


One comment on “Five Bean Casserole

  1. Pingback: What I made for Sunday night dinner « Teresa's Thoughts for Today

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