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Sweet, savory, quick, and easy, this ground beef and baked bean casserole with cornbread is sure to become a staple in your family’s weeknight dinner routine! Pair the hearty, cozy meal with a simple green salad, Southern-style green beans, or roasted yellow squash for a family-friendly supper that’s ready in less than 30 minutes.
Table of Contents
- Beef and Baked Beans Casserole with Cornbread
- The Cornbread
- Ingredients for Hamburger Baked Bean Casserole
- How to Make Ground Beef Casserole with Baked Beans and Cornbread
- Serving Suggestions
- Preparation and Storage
- Recipe Variations
- Tips for the Best Baked Bean Casserole Recipe
- Beef and Baked Bean Casserole with Cornbread Recipe
Beef and Baked Beans Casserole with Cornbread
You can’t beat the convenience of an easy casserole for busy weeknights! This particular main dish can be prepared in advance, making it particularly helpful for those times when you’re running around at the end of the day. It’s a perfect combination of Sloppy Joe’s and baked beans, and it’s delicious when paired with a skillet of Southern-style cornbread. The cornbread soaks up any extra sauce on your plate, and adds a lovely savory contrast to the sweet casserole. Add a salad, broccoli and cheese, or some roasted Brussels sprouts with bacon to round out the meal!
The Cornbread
Cornbread is the most delicious accompaniment to this baked bean casserole. I prefer a skillet of savory Southern-style cornbread, but you can use any cornbread or corn muffins that you prefer. Try a store-bought cornbread mix or a pan of prepared cornbread from the bakery at your local grocery store for a shortcut! You might also like one of these other easy options:
Ingredients for Hamburger Baked Bean Casserole
This is just a quick overview of the ingredients that you’ll need for an easy ground beef casserole with baked beans. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Ground beef: gives the casserole hearty, satisfying taste and texture. Substitute with ground turkey, ground chicken, or ground sausage if you prefer. Diced hot dogs would also be good!
- Onion: adds savory flavor to the dish.
- Baked beans: I like these brown sugar hickory baked beans, but any variety will work.
- Cannellini beans, kidney beans, or other canned beans: really any beans are fine! I used white cannellini beans here, but red kidney beans, pinto beans, pink beans, or even black beans are great. Just use whatever you have on hand!
- Barbecue sauce: pick a thick bbq sauce, such as Sweet Baby Ray’s brand.
- Maple syrup: for sweetness and extra flavor in the sauce.
- Yellow mustard: the prepared mustard adds a touch of tang that nicely balances the sweetness in the sauce.
- Kosher salt and ground black pepper: to enhance the other flavors in the dish. Salt is an important component to balance the sweetness.
- Cornbread: for serving alongside the baked bean casserole.
How to Make Ground Beef Casserole with Baked Beans and Cornbread
I like to finish this casserole in the oven to let the dish heat through and to allow the sauce to thicken. You can also do this on the stovetop, if you don’t mind stirring it regularly.
- Bake the cornbread, and then set aside.
- Cook the ground beef and onion in an oven-safe large skillet or Dutch oven over medium-high heat until the meat is no longer pink. Drain off any excess grease.
- Stir in the baked beans, cannellini beans, barbecue sauce, maple syrup, and mustard. Season with salt and pepper to taste. Bring the mixture to a boil.
- Transfer the skillet to a 400°F oven and bake, uncovered, until bubbly and thickened, about 10-15 minutes. Stir the dish halfway through.
- Serve the casserole with a slice of cornbread, and garnish with chopped fresh parsley, if desired.
Serving Suggestions
If you’d like to round out your baked bean recipe with other options on your table, here are a few sides that go well with the casserole and cornbread:
- Coleslaw or Vinegar Coleslaw
- Corn Salad or Fried Corn
- Wedge Salad, Mixed Greens with Dijon Vinaigrette, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
- Refrigerator Dill Pickles, Cucumber Salad with Vinegar, Tomato Cucumber Onion Salad, or Cucumber Dill Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens or Sauteed Kale with Bacon
- Fried Okra
- Broccoli and Cheese
- 3-Ingredient Roasted Yellow Squash or Sauteed Zucchini
- Easy Pasta Salad
- Charleston Red Rice
- Okra and Tomatoes or Tomato Salad
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
Preparation and Storage
- Make Ahead: assemble the casserole in advance, but do not bake. Cover with aluminum foil and refrigerate for up to 3 days, or freeze for up to 3 months before baking as instructed. If baking from frozen, cover the dish for at least 20 minutes until the filling is heated through, and then remove the cover for the final 10-15 minutes to allow the sauce to thicken.
- Leftovers: store the leftover baked bean casserole in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Wrapped tightly, the cornbread will also freeze well.
- Reheat: warm the casserole in a skillet or saucepan on the stovetop over low heat, just until it reaches the desired temperature. You can also reheat individual portions in the microwave for 1-2 minutes, or until warm.
Recipe Variations
- Sprinkle cheese on top of the casserole after stirring it once in the oven.
- Add diced sweet bell pepper to the skillet with the beef and onion for even more veggies in your dish.
- Swap out the ground beef and use ground turkey, ground chicken, or ground sausage.
- Instead of bbq sauce, use ketchup. A splash of Worcestershire sauce would also be a nice addition.
- Add smoky bacon to the casserole for even more flavor.
- Make it spicy by adding some cayenne pepper, hot sauce, or crushed red pepper flakes to the baked bean mixture.
- Instead of pairing the casserole with cornbread, you can serve it with buttermilk biscuits, a loaf of Dutch oven bread, jalapeno cheddar bread, or honey beer bread. Anything that soaks up that delicious sauce will be great, so pick the option that your kids will love!
Tips for the Best Baked Bean Casserole Recipe
- An oven-safe pan (such as a Dutch oven or a cast iron skillet) makes it easy to transfer the casserole directly to the oven. If you don’t have an ovenproof skillet, no problem! Just pour the baked bean mixture into a greased 2-quart baking dish or other similar casserole dish before placing it in the oven. This is the braiser that I use.
- I like to finish this casserole in the oven so that the dish heats through evenly, the sauce thickens, and I don’t have to babysit the pan on the stovetop. If you prefer, you can simmer the casserole on the stovetop — you’ll just need to standby and stir regularly so that the bottom doesn’t scorch and the filling warms evenly.
- I prefer the savory combination of a Southern-style skillet cornbread paired with this sweet baked bean casserole; however, you can use any cornbread recipe that you enjoy. Try this one for a sweet option, use this Jiffy cornbread with creamed corn for a nice shortcut, or keep it really simple with a box of store-bought cornbread mix.
- Garnish the casserole with chopped fresh parsley or other herbs for a bright, flavorful finishing touch.
More Ground Beef Casserole Recipes to Try
Or check out this roundup of the 20 Best Ground Beef Casseroles!
Beef and Baked Bean Casserole with Cornbread
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Sweet, savory, quick, and easy, this ground beef and baked bean casserole with cornbread is an easy dinner that's ready in less than 30 minutes!
Ingredients
- 1 lb. ground beef
- ½ of a small onion, diced (about ½ cup total)
- 1 (16 ounce) can baked beans
- 1 (15.5 ounce) can cannellini beans or kidney beans, drained and rinsed
- ½ cup barbecue sauce (I use Sweet Baby Ray’s brand)
- ¼ cup maple syrup
- 1 tablespoon yellow mustard
- Kosher salt and ground black pepper, to taste
- For serving: cornbread
Instructions
- Preheat oven to 400°F. In a large oven-safe skillet or Dutch oven, cook ground beef and onion over medium-high heat until the meat is no longer pink, about 5-7 minutes. Drain off the excess grease.
- Stir in the baked beans, cannellini beans, barbecue sauce, maple syrup, and mustard. Season with salt and pepper to taste. Bring the mixture to a boil.
- Once the mixture boils, transfer the skillet or Dutch oven to the oven. Bake, uncovered, for 10-15 minutes, stirring halfway through, until bubbly.
- Serve with cornbread.
Notes
- An oven-safe pan (such as a Dutch oven or a cast iron skillet) makes it easy to transfer the casserole directly to the oven. If you don’t have an ovenproof skillet, no problem! Just pour the baked bean mixture into a greased 2-quart baking dish or other similar casserole dish before placing it in the oven. This is the braiser that I use.
- I like to finish this casserole in the oven so that the dish heats through evenly, the sauce thickens, and I don’t have to babysit the pan on the stovetop. If you prefer, you can simmer the casserole on the stovetop — you’ll just need to standby and stir regularly so that the bottom doesn’t scorch and the filling warms evenly.
- I prefer the savory combination of a Southern-style skillet cornbread paired with this sweet baked bean casserole; however, you can use any cornbread recipe that you enjoy. Try this one for a sweet option, use this Jiffy cornbread with creamed corn for a nice shortcut, or keep it really simple with a box of store-bought cornbread mix.
- Garnish the casserole with chopped fresh parsley or other herbs for a bright, flavorful finishing touch.
Nutrition
Serving: 1/6 of the casserole (not including cornbread)Calories: 409kcalCarbohydrates: 50gProtein: 24gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 57mgSodium: 641mgPotassium: 892mgFiber: 8gSugar: 17gVitamin A: 55IUVitamin C: 2mgCalcium: 131mgIron: 5mg
Hello Blair,
I can make meals for my family in meals to take to my church.
Thank you
Merry Christmas.
God Bless.
Perfect! Merry Christmas, Shonda!
Hi Blair! Thank you so much for your timely reply! My daughter was diagnosed with celiacs a few years back and it has been a challenge trying to find gluten free recipes. Thank goodness she is married and doesn’t live at home! Lol!
I’m of the same frame of mind that this is gluten free because l was careful to purchase a GF BBQ sauce. I’m excited to make it today for when she comes into town. I won’t be making cornbread. I plan on making rice and having it as an option for a side or to the put the beans on. Thanks again!
Cindy
Hi Blair! This recipe sounds so delish and super-easy make! I live in Saskatoon, Saskatchewan, Canada and comfort food is a must during our cold and snowy winters! I was wondering if l could replace the ground beef with ground pork. I’ve become a real fan of ground pork lately! Thanks!
Hi, Cindy! Yes, comfort food sounds like a must where you live! The ground pork would be perfect in this dish. Hope you enjoy!
Hi Blair! Cindy Brown again! I was wondering of this recipe is gluten free? I checked the ingredients of the BBQ sauce that l bought and it has no gluten in it. My (celiacs) daughter is coming into town this weekend and l hoping to make it for when she is here. Thanks!
Hi, Cindy! I’m definitely no gluten-free expert, but I believe the beef/bean mixture would be gluten-free so long as you check the labels on the bbq sauce (as you did), and beans. Also, make sure that you use a g-f cornbread recipe for serving. 🙂
It is pretty easy to make corn bread gluten free…just use a standard recipe..and buy gluten free corn flour ..usually one cup….and use a gluten free flour…usually one cup…and everything else the same….I am not gluten free…but keep a bag of gluten free flour if I have to cook for someone who is or am taking to a function…I use the Red Mill 1:1 brand …This is a great recipe and easy…love your site!!!
Thank you so much, Ruth!