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Cowboy Beans Casserole Recipe

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This recipe for Cowboy Beans Casserole is from Hylton Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 lb. of lean 93/7 ground beef
1 onion, chopped medium dice
2 tbsp. Worchestershire sauce
1 c. ketchup
2 tbsp. mustard
1/2 c. brown sugar
1/2 c. molasses
1 15.5 oz. can dark red kidney beans, drained and rinsed
1 15 oz. can of pork and beans in tomato sauce, undrained
1 16 oz. can of Bush's Best® Traditional Mild Chili Magic Starter, undrained
Salt and Pepper to taste
Morton® Nature's Seasons to taste
1 8.2 oz. box of Jiffy® corn muffin mix
1/3 c. milk
1 egg

Preheat oven to 400º

In a large stockpot brown ground beef and onions, over medium heat. After ground beef is browned through, add ketchup, mustard, brown sugar, molasses, and Worchestershire sauce. Stir to combine. Add all beans and season to taste. Pour cowboy beans in a greased 9x13 baking dish. In a mixing bowl, combine Jiffy® corn muffin mix, milk and egg, stirring to combine. Pour batter over the cowboy beans. Bake 25-30 minutes, making sure cornbread is done.

Number Of Servings:
Number Of Servings:
4 to 6




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