Bean Casserole Roast

This bean roast with veggies and a tomato paste base is a steal from my ex-boyfriend's family...it is a hit at huge events. Just keep in the slow cooker and serve straight to guests' plates!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 439 Calories

Ingredients

• 1 cup white sugar
• 1 cup condensed tomato soup
• 1 cup chopped celery
• 1 (15 ounce) can kidney beans, drained
• 2 medium onions, chopped
• ½ tablespoon chili powder
• 1 tablespoon prepared yellow mustard
• 1 (12 ounce) can tomato paste
• 3 slices bacon, or more to taste
• 1 (16 ounce) can baked beans with pork
• 1 ½ pounds bulk mild Italian sausage
• 1 (16 ounce) can lima beans, drained
• 1 (14.5 ounce) can yellow wax beans, drained

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat a skillet over medium-high heat. Cook sausage into the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a roasting dish. Saute onions and celery in the hot skillet until onions are translucent, about 5 minutes. Drain and discard excess grease; transfer vegetables to the roasting dish.

Step 3

Combine tomato soup, sugar, mustard, and chili powder in a bowl. Stir into the sausage mixture. Add lima beans, baked beans with pork, kidney beans, and wax beans to sausage. Mix to combine. Spread tomato paste over casserole. Top with bacon strips.

Step 4

Bake in the preheated oven until bacon is browned and casserole is heated through, about 1 hour.