In this blog post, we’ll introduce you to a fantastic recipe – Ranch Style Baked Beans Casserole. This hearty and satisfying dish is perfect for those who love comfort food at its best.
Ingredients
- 2 Tbsp. margarine
- 1 lb. ground beef
- 1 pkg. onion soup mix
- 1/2 c. water
- 1 c. catsup
- 2 Tbsp. prepared mustard
- 2 tsp. vinegar
- 2 (1 lb.) cans pork and beans in tomato sauce
- 1 (1 lb.) can kidney beans, drained
Baking Instructions
- Brown meat in margarine; stir in remaining ingredients.
- Pour into bean pot or 2-quart casserole (cool and freeze if desired.) Bake at 400° for 30 minutes.
- Makes 10 to 12 servings.
Calorie: 500
Total cooking time:45 minutes
Difficulty level: Medium
Welcome to the Culinary Rodeo: Ranch Style Baked Beans Casserole
Ah, the Ranch Style Baked Beans Casserole… a dish that carries the rugged charm of a cowboy and the warmth of a bonfire on a starry night. Nothing like a hearty, bean-filled casserole to make you feel like you’ve got your cowboy boots on, even if you’re just wearing fuzzy socks in your kitchen!
The Magnificent Margarine Showdown
My journey into the Wild West of culinary delights began with 2 Tbsp. of margarine. “Butter’s evil twin,” I often call it, as it never fails to leave me questioning my loyalty to its dairy counterpart. I tossed it in the pan, watching it melt like a snowman in July. Now, don’t get me wrong, I love a good snowman meltdown, but this was a different kind of spectacle. The margarine paved the way for the arrival of the star of the show – the ground beef.
The Ground Beef Rumble
Enter 1 lb. of ground beef. I watched as the beef sizzled and browned in the pan, transforming into a savory spectacle. In an unexpected plot twist, I summoned the onion soup mix, transforming the beef into an aromatic wonder. No cowboy could resist this scent, trust me. I added in 1/2 c. of water to keep things from getting too wild. It was like a Wild West showdown, only the guns were replaced with spatulas and the dust was replaced with steam.
The Saucy Standoff
Next on the itinerary was the grand entry of our supporting cast: 1 c. of catsup, 2 Tbsp. prepared mustard, and 2 tsp. of vinegar. This trio added a tangy twist and a saucy swagger to our beef. The sweet catsup, the tangy mustard, and the sharp vinegar were like the three bandits of flavor town, ready to rob your taste buds of boredom.
The Bean Bonanza
Then came the moment we’d all been waiting for: the bean bonanza. I ushered in 2 cans of pork and beans in tomato sauce and a can of drained kidney beans. The beans were like the hardworking settlers of the Wild West, ready to stake their claim and transform the landscape.
The Great Casserole Journey
Finally, I poured this hearty mixture into a bean pot (or a 2-quart casserole if you’re feeling fancy). I could almost hear the imaginary crowd gasping in anticipation. It was like watching a spaghetti western, only instead of waiting for the final shootout, you’re waiting for the oven timer to ding. I set the oven to a scorching 400° and baked it for 30 minutes.
The Grand Finale
When the timer dinged, I pulled out the golden-brown casserole, the steam swirling up in a deliciously aromatic dance. There it was, the Ranch Style Baked Beans Casserole, ready to serve 10 to 12 very lucky cowboys (or just my very hungry family).
So, this is my tale of the Wild West kitchen escapade, where margarine met ground beef, and catsup, mustard, and vinegar formed the sauciest alliance. Where the humble beans found their place in the sun, creating a dish that’s as hearty as it is flavorful. And remember, partner, the kitchen is your prairie. Cook with love, laugh at your mistakes, and never, ever forget the beans!
