Yield 4 servings Number Of Ingredients 11 Steps:
Heat oven to 350°F. Combine ground beef, onion and bacon in 10-inch skillet. Cook over medium heat, stirring occasionally, 5-8 minutes or until ground beef is browned. Drain off fat. Stir together ground beef mixture and all remaining ingredients except corn chips and cheese in ungreased 2-quart casserole dish. Bake 20-30 minutes or until heated through and bubbly around edge. Cut each cheese slice into 4 strips. Top casserole with crushed corn chips and cheese. Continue baking 3-5 minutes or until cheese is melted.
Time 2h10m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
Brown the first 4 ingredients-drain. Mix in remaining ingredients, bring to a low boil and reduce heat to simmer and cook on top of the stove for 5 min-stirring often. Transfer to a casserole dish and bake at 325 degrees for 2 hours stirring every 30 min. Add a bit of water if this starts to dry out.
Time 50m Yield 1-6 serving(s) Number Of Ingredients 9 Steps:
Drain first 3 cans of beans. Cook pepper and onion with bacon until soft. Add barbecue sauce and sugar. Combine with all beans bake in oven for about 1/2 hour at 325 degrees. OR put in crock pot and bake for 4 hours.
Time 1h20m Yield 12 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Spray a 9- by 13- by 2-inch casserole dish with cooking spray. In a large saucepan, brown the ground beef, onions and bell peppers. Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture. Simmer for 5 minutes. Transfer the mixture to the prepared casserole dish. Sprinkle the bacon over the top of the casserole. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let the casserole stand for 10 minutes before serving.
Time 1h20m Yield 8 servings Number Of Ingredients 7 Steps:
Heat oven to 350°F. Cook bacon in skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions to reserved drippings; cook and stir on medium heat 3 to 5 min. or until crisp-tender. Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Crumble bacon. Add to onions in casserole along with remaining ingredients; mix well. Cover. Bake 1 hour or until heated through.
Time 1h10m Yield 6 Number Of Ingredients 8 Steps:
Preheat an oven to 400 degrees F (200 degrees C). Melt the butter in a skillet over low heat. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut bacon into bite-sized pieces and set aside. Combine the baked beans, Worcestershire sauce, ketchup, mustard, and onions in a 2-quart casserole dish. Stir in 2/3 of the cooked bacon and 1/4 of the brown sugar until evenly mixed. Cover the bean mixture with the remaining bacon, and sprinkle with the remaining brown sugar. Bake in the preheated oven until hot and bubbly, about 45 minutes.
Time 45m Yield 6 servings. Number Of Ingredients 6 Steps:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add the ketchup, brown sugar and Worcestershire sauce; cook and stir until mixture comes to a boil., Place green beans in a greased 1-1/2-qt. baking dish; top with onion mixture and bacon. Cover and bake at 350° for 30-35 minutes or until beans are tender.
Time 40m Yield 12 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish. Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture. Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.
Time 1h20m Yield 12 servings. Number Of Ingredients 14 Steps:
In a large skillet over medium heat, cook bacon, beef and onion until meat is no longer pink; drain. , Transfer to a greased 2-1/2-qt. baking dish; add all beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and bean mixture. , Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer.
Time 1h5m Yield 6 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package. Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir pasta, 3 tablespoons of the parsley, the milk, barbecue sauce, mozzarella cheese and 1 cup of the Cheddar cheese into beef in skillet. Spoon mixture into casserole. Sprinkle with remaining 1/2 cup Cheddar cheese. Bake uncovered 30 to 40 minutes or until hot and bubbly. Sprinkle with remaining 1 tablespoon parsley.
Time 1h45m Yield 4 Number Of Ingredients 7 Steps:
Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cut each chicken thigh into 4 pieces. In casserole, mix chicken and remaining ingredients except shoestring potatoes. Cover and bake 1 hour, stirring once. Uncover casserole; stir well. Bake uncovered 25 to 30 minutes longer, topping with shoestring potatoes for last 10 minutes, until chicken is no longer pink in center.
Time 1h30m Yield 22 Number Of Ingredients 16 Steps:
STIR all of the sauce ingredients together in a heavy-bottomed saucepan over medium high heat. Stir frequently until the mixture reaches a boil. Boil for one minute, remove from the heat and set aside. PREHEAT the oven to 325°F. STACK the two pounds of bacon and cut across the slices making ½-inch wide strips. In a large skillet, fry the bacon, stirring frequently, until crisp and brown. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain the bacon grease from the pan. PLACE the pan back over medium high heat and break up the ground beef into it. If using the onion, add it at this point. Continue breaking it up with a spoon as you cook it until the beef is browned. If necessary, drain any excess fat away from the meat. In a large mixing bowl, stir together the sauce, beef, bacon, and beans until well combined. DIVIDE the mixture between a 9-inch by 13-inch by 2-inch pan and an 8-inch by 8-inch by 2-inch square pan. Bake (uncovered) for 1 hour or until very bubbly and hot all the way through. To Make in the Slow-Cooker: SPRAY the bowl of a slow-cooker crock insert with non-stick cooking spray. POUR the mixture into the insert, cover, and cook on LOW for 4 to 6 hours or until very bubbly and hot all the way through. STORE leftovers tightly covered in the refrigerator or divide into individual meal sized portions and freeze in an airtight container for up to 6 months. Reheat with a dash of water in a covered saucepan or in the microwave.
