Cowboy Baked Bean Casserole

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Category: Side Dish, Main Dish

⸻

Notes After Making

Add

⸻

Ingredients

  • 1 pound ground beef
  • 12 ounces hickory smoked sausage, sliced lengthwise and cut into bite sized pieces
  • 1 onion, finely chopped
  • 1 bell pepper, finely chopped
  • 1 jalapeΓ±o pepper, finely chopped
  • 2 (28-ounce) cans baked beans, drained
  • 1 cup barbecue sauce
  • 2 tablespoons yellow mustard
  • ¼ cup packed brown sugar
  • 1 teaspoon garlic powder
  • 2 teaspoons hot sauce
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 green onions, sliced, for garnish (optional)

⸻

Instructions

  1. Preheat oven to 350°F.
  2. Heat a large skillet over medium-high heat.
  3. Add the ground beef and cook, breaking it into small crumbles until browned. Drain excess grease and set aside.
  4. Return the skillet to medium-high heat. Add the smoked sausage and cook for about 3 minutes, stirring occasionally, until lightly browned.
  5. Add the onion and bell pepper and cook for 1 minute, just until beginning to soften.
  6. Transfer the sausage and vegetable mixture to a large mixing bowl.
  7. Add the cooked ground beef, jalapeΓ±o, baked beans, barbecue sauce, yellow mustard, brown sugar, garlic powder, hot sauce, Worcestershire sauce, salt, and black pepper.
  8. Stir until everything is evenly combined.
  9. Pour the mixture into a 9×13-inch baking dish and cover tightly with foil.
  10. Bake for 35–40 minutes.
  11. Remove the foil and continue baking for 15–20 minutes, or until hot, bubbly, and lightly browned.
  12. Let stand for 10 minutes before serving.
  13. Garnish with sliced green onions, if desired.

⸻

Jessica’s Notes

Best served with:

  • Pulled pork or smoked brisket
  • Grilled burgers or hot dogs
  • Coleslaw
  • Cornbread
  • Macaroni and cheese

Wine pairing:

  • Zinfandel complements the smoky sausage and barbecue flavors.
  • Syrah pairs well with the richness of the beef.
  • Cabernet Sauvignon stands up to the bold, savory flavors.
  • Dry RosΓ© offers a refreshing contrast for summer barbecues.

Prep Ahead:

  • Assemble the casserole up to 24 hours ahead, cover, and refrigerate until ready to bake.
  • Brown the meat and vegetables ahead of time for quicker assembly.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:

  • Reheat covered at 350°F until the internal temperature reaches 150-165°F. 

Freezer-friendly:

  • Freeze before or after baking for up to 3 months.
  • Thaw overnight in the refrigerator before reheating or baking.

Variations:

  • Substitute ground turkey or ground chicken for the beef.
  • Use spicy smoked sausage or andouille for extra heat.
  • Add cooked bacon for an even smokier flavor.
  • Stir in a can of drained pinto or kidney beans for added texture.
  • Top with shredded cheddar cheese during the last 10 minutes of baking for a cheesy version.

Popular posts from this blog

Sourdough Honey Oat Wheat Sandwich Bread

Image
Prep Time: 45 minutes active (plus fermentation and overnight proof) Bake Time: 60–70 minutes Total Time: About 2½–3 days Yield: 2 loaves (or 1 loaf using the half-batch variation) Category: Bread ⸻ Notes After Making Add ⸻ Ingredients Starter Prep (Night Before – Day 1) Feed your sourdough starter the night before baking so it is active, bubbly, and ready to use. Glass jar reference weights: Jar + black lid: 470 g Jar only: 456 g Dough 2 cups (200 g) rolled oats 2 cups (480 g) hot water 114 g oil or melted butter 100 g honey (about 5 tablespoons) 300 g active sourdough starter 240-260 g room-temperature water 18 g (3 teaspoons) salt Choose ONE Flour Option Option 1 – Standard Flour Mix 500 g all-purpose flour 500 g whole wheat flour Option 2 – Bread Flour Substitute Blend 460 g all-purpose flour 450 g whole wheat flour 90 g vital wheat gluten Half Batch (Yield: 1 Loaf) Dough 1 cup (100 g) rolled oats 1 cup (240 g) hot water 57 g oil or melted butter 50 g...
Read more

Banana Oatmeal

Image
 Serves 2 2/3   cup   old fashioned rolled oats (or 1/2 cup steel cut) 1 1/3   cup   water   you can sub the milk of your choice or do half milk and half water (or 2 cups for steel cut) 2 tbsp   raisins or dried cranberries  2 tbsp brown sugar  1  banana   thinly sliced 1  tsp   vanilla extract   not required 1 tsp   cinnamon 1   pinch   salt Put all the ingredients in a lidded saucepan and give a quick stir.  Turn the heat on to medium and keep an eye on your pot,  once it starts to boil you'll need to stir it frequently for about 3-4 minutes or until all the liquid is absorbed. (Steel cut takes about 30 minutes). Remove the saucepan from the heat and cover.  Let it sit for another 2-3 minutes.  Top with peanut butter, chopped walnuts, fruit, or additional milk.  Pumpkin variety: Add in 1/4 cup pumpkin puree and swap cinnamon for pumpkin pie spice.  Instant Pot Oatmeal 2...
Read more

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter or oil 2 Tablespoons brown sugar or maple syrup  3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne (or 1 tsp curry powder + 1/4 tsp cinnamon) Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more