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Square overhead shot of a bowl of ground beef and baked bean casserole with cornbread on a dinner table
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5 from 4 votes

Beef and Baked Bean Casserole with Cornbread

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!
Course Dinner
Cuisine American, Southern
Keyword baked bean casserole, baked beans casserole, ground beef casserole
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Calories 409kcal
Author Blair Lonergan

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: 409kcal | Carbohydrates: 50g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 641mg | Potassium: 892mg | Fiber: 8g | Sugar: 17g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 5mg