Two Bean Burger Casserole

Recipe is from Pillsbury

6 slices bacon (I used a package of bacon crumbles - heated in microwave to crisp)
1lb lean (at least 80%) ground beef
1 cup chopped onions (2 medium)
1 can (16 oz) baked beans with bacon and brown sugar, undrained
1 can (15 oz) red kidney beans, drained
1/4 cup packed brown sugar
1/4 cup ketchup
3 tablespoons white vinegar
1 can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks) (I think that it would be better with regular biscuits)
1 tablespoon milk (I did not use)
2 teaspoons sesame seed (I did not use)

Heat oven to 400°F. In 12-inch nonstick skillet, cook bacon over medium heat, turning once, until crisp. Drain on paper towels; crumble bacon. Drain drippings from skillet.

Skillet, cook beef and onions over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bacon, baked beans, kidney beans with reserved 1/4 cup liquid, brown sugar, ketchup and vinegar. Reduce heat to medium-low; cook until bubbly, stirring occasionally. Pour into ungreased 11x7-inch (2-quart) glass baking dish.

Unroll dough; separate into 12 strips. Arrange strips in lattice design over bean mixture, overlapping as necessary to fit. Brush dough with milk; sprinkle with sesame seed.

Bake 15 to 20 minutes or until breadsticks are golden brown and filling is bubbly.

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