Home
- Preparing Time: 1 hour and 30 minutes
- Total Time: -
- Served Person: 10
- 1 cup white sugar
- 1 cup chopped celery
- 1/2 tablespoon chili powder
- 1 tablespoon prepared yellow mustard
- 2 medium onions, chopped
- 1 (16 ounce) can baked beans with pork
- 1 (12 ounce) can tomato paste
- 1 1/2 pounds bulk mild italian sausage
- 1 cup condensed tomato soup
- 1 (16 ounce) can lima beans, drained
- 1 (15 ounce) can kidney beans, drained
- 1 (14.5 ounce) can yellow wax beans, drained
- 3 slices bacon, or more to taste
- Carbohydrate 58.4
- Cholesterol 33
- Fat 15.5
- Protein 19.5
- Sodium 1591
- Calories 439 calories;
Preheat the oven to 350 degrees F (175 degrees C). Heat a skillet over medium-high heat. Cook sausage into the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a roasting dish. Saute onions and celery in the hot skillet until onions are translucent, about 5 minutes. Drain and discard excess grease; transfer vegetables to the roasting dish. Combine tomato soup, sugar, mustard, and chili powder in a bowl. Stir into the sausage mixture. Add lima beans, baked beans with pork, kidney beans, and wax beans to sausage. Mix to combine. Spread tomato paste over casserole. Top with bacon strips. Bake in the preheated oven until bacon is browned and casserole is heated through, about 1 hour.
