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Crispy-Topped Meatballs and Baked Beans

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Crispy-Topped Meatballs and Baked Beans
  • Prep Time 10 min
  • Total Time 1 hr 5 min
  • Servings 6
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Bake an easy supper solution with canned beans and frozen meatballs in a simple barbecue sauce, all topped with crunchy shoestring potatoes.

Ingredients

1
(16-oz.) can baked beans, undrained
1
(15-oz.) can kidney beans, drained
1 1/2
cups frozen cut green beans
1/2
cup frozen chopped onion
1/4
cup barbecue sauce
12
frozen cooked Italian meatballs (about 5 oz.)
1
(1 3/4-oz.) can shoestring potatoes (about 1 cup)

Directions

  • 1 Heat oven to 375°F. Spray shallow 2-quart casserole with nonstick cooking spray. In sprayed casserole, combine all ingredients except shoestring potatoes; mix well. Cover.
  • 2 Bake covered at 375°F. for 30 minutes.
  • 3 Uncover casserole; sprinkle evenly with shoestring potatoes, pressing lightly. Bake uncovered an additional 20 to 25 minutes or until bubbly and thoroughly heated.
Tips  

Frozen chopped onions are a convenient ingredient stocked with frozen vegetables.

Use your favorite beans in this meatball bake; try lima or pinto beans, alone or in combination with the kidney and baked beans.

Use canned green beans in place of the frozen green beans.

Stop by the deli for coleslaw to serve with this recipe. Complete the menu with sourdough bread and lemon bars from a bakery.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
355
(
Calories from Fat
115
)
Daily Value
Total Fat
13g
20%
(
Saturated Fat
5g
25%
)
Cholesterol
65mg
22%
Sodium
950mg
40%
Total Carbohydrate
47g
16%
(
Dietary Fiber
9g
36%
,
Sugars
10g
)
Protein
22g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
12%
12%
Iron
36%
36%
Exchanges:
2 1/2 Starch; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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