If you’re craving a hearty chili-type dish that’s perfect for potlucks, this recipe fits the bill.
I can’t count how many different casseroles my mom has made over the years. Some of them stand out in my memory, like her version of a three-bean casserole. My younger brothers were especially fond of it because it tasted like chili but without the spice. This recipe includes that same bold blend of ketchup, brown sugar, vinegar, and mustard, making the flavor profile more savory and tangy than spicy. That makes this three-bean casserole a great option for little ones who aren’t used to a lot of heat.
The three beans in this recipe are cannellini beans, kidney beans, and canned baked beans—which are typically navy beans. This dynamic trio offers a pleasant mix of textures that blend well with ground beef in a luscious tomato sauce.
There’s no telling how quickly this dish could become a family favorite, especially if you bring it to large get-togethers. One batch serves six, but you can easily double it to please a crowd. It’s become my go-to for barbecues, picnics, and potlucks because it’s so easy—and it’s a hit with everyone from toddlers to grandparents.
How to up the chili factor
Three-bean casserole is similar to chili because it contains ground beef and beans. But its flavor is much milder than most traditional chilis. If you want to kick it up a notch with some heat, add a teaspoon each of chili powder, cumin, and paprika during step three. Personally, I prefer smoked paprika because it creates a tantalizing smoky taste that sets your casserole apart. Alternatively, you can incorporate your favorite hot sauce. Just make sure to add a little at a time, tasting as you go, so it doesn’t get too spicy. We’re not trying to blow our taste buds off, after all!
How do I store leftovers?
Once cooled slightly, cover and refrigerate leftover three-bean casserole within 2 hours of cooking. Store leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 4 months. Thaw in the fridge overnight. To reheat, bake in the oven at 350°F for 10-15 minutes, until leftovers are warm all the way through.
Serving suggestions
This dish can be a full meal by itself, but it also goes great with sides like Cheesy Mexican Rice, Sweet Potato Cornbread, Party Potatoes, or Air-Fryer Tortilla Chips for dipping. I sometimes like it the way my mom served it, with Mashed Red Potatoes. As you can see, there are plenty of creative possibilities.
Ingredients
- 1 tablespoon olive oil
- 16 ounces ground beef
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 can baked beans (15 ounces) with liquid
- 1 can cannellini beans (15 ounces) drained
- 1 can kidney beans (15 ounces) drained
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F. In a large skillet, heat the oil. Add the ground beef to the hot skillet and cook, stirring occasionally, until it's browned and crumbly, about 5 to 7 minutes. Drain the excess grease.
- Add the chopped onion to the skillet and sauté until it becomes soft, approximately 5 minutes. Then incorporate the garlic and cook for an additional 1 minute.
- Add the baked beans, cannellini beans, kidney beans, ketchup, brown sugar, onion powder, salt, pepper, vinegar, and mustard to the skillet. Stir to combine and bring to a gentle simmer.
- Transfer the bean mixture to a casserole dish and spread it evenly. Cover with foil and bake until bubbly, about 25-30 minutes.
- Remove the casserole from the oven. Let it rest for 5 minutes before serving. Sprinkle with fresh parsley for garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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