Teresa's Meat and Bean Casserole
Most of my recipes are invented by necessity. I use what's available in my cupboard at the time.
Most of my recipes are invented by necessity. I use what's available in my cupboard at the time.
- Carbohydrate 56.605135 g
- Cholesterol 226.796185 mg
- Fat 76.5739383333333 g
- Fiber 10.9527497671445 g
- Protein 60.125930008 g
- Saturated Fat 28.8629583998 g
- Serving Size 1 1 Serving (584g)
- Sodium 1135.65592526667 mg
- Sugar 45.6523852328555 g
- Trans Fat 19.482612646 g
- Calories 1137 calories
Step-by-step
- Brown ground meat.
- Add tomatoes, seasonings, onion, beans, and tomato sauce.
- Prepare macaroni and chesse to package directions.
- Mix together in Dutch oven.
- Cook for 30 minutes.
- Voila....supper!
Substituting canned pinto or black beans for the specified baked beans completely alters the sweetness profile of the dish, trading molasses-forward syrup for a savory starch base. Draining and rinsing alternative beans prevents excess liquid from thinning the tomato sauce during the thirty-minute bake.
A heavy cast-iron Dutch oven distributes heat evenly across the base, preventing the ground beef and tomato mixture from scorching during the initial browning phase. Preheat the vessel over medium-high heat for five minutes before adding the meat to ensure proper protein searing rather than gray steaming.
Assembling this casserole up to twenty-four hours in advance allows the flavors to meld thoroughly inside the refrigerator, though pasta added directly to the raw mix may absorb extra moisture over time. Cover the chilled vessel tightly with aluminum foil and bake at 375 degrees Fahrenheit for forty minutes if starting from a cold state.
Leftovers maintain optimal safety and texture when stored in an airtight container below 40 degrees Fahrenheit for up to three days. Reheat individual portions in a skillet over medium-low heat with a tablespoon of water added to restore moisture lost during refrigeration.
