Paula Deen Baked Bean Casserole

Paula Deen baked bean casserole turns canned Boston-style beans, diced tomatoes and sweet onion into a saucy, bubbling side dish in 1 hour 40 minutes. This easy make-ahead baked beans side dish fits potluck tables, cookout spreads and Sunday dinner, and it feeds 8 to 10 people.

Bake the beans covered first and then uncover them for the last 15 to 20 minutes, because that second stretch thickens the sauce. Skip it and you get loose, soupy beans that run all over the plate.

Paula starts the onions in a skillet with the tomatoes before the beans go in, so they soften and sweeten instead of staying raw in the dish. Stirring a spoonful of mustard in with the brown sugar also keeps the sauce from tasting flat and candy-sweet, all from a pantry can.

Paula Deen Baked Bean Casserole

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

210

kcal

Boston-style beans and diced tomatoes bake down into a thick, glossy sauce with soft onion running through every spoonful. The covered bake keeps it tender, then the uncovered stretch thickens and lightly caramelizes the top.

Ingredients

• 2 tablespoons Vegetable oil
  

• 1 diced onion
  

• 1 (2 lb) can Boston-style baked beans
  

• 1 tablespoon Mustard
  

• 1 (14 1/2 oz) can diced tomatoes
  

• 2 teaspoons brown sugar
  

• 1 teaspoon salt
  

• 1/2 teaspoon Black pepper
  

Directions

• Preheat the oven: Preheat your oven to 350°F. That way it is ready by the time the bean mixture comes together.
• Sweat the onions: Heat 2 tablespoons vegetable oil in a large skillet over medium high heat, then add 1 diced onion. Let it sweat down for 1 to 2 minutes until it starts to soften.
• Add the tomatoes: Pour in 1 (14 1/2 oz) can diced tomatoes and sauté for another minute. Then you are ready to build the sauce.
• Mix in the beans: Add 1 (2 lb) can Boston-style baked beans, 1 tablespoon mustard, 2 teaspoons brown sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir until everything is combined and evenly coated.
• Fill the casserole dish: Pour the bean mixture into a 2-quart casserole dish. Spread it out so it bakes evenly.
• Bake covered: Cover the dish and bake for 15 to 20 minutes. This heats the beans through while keeping them moist.
• Uncover and finish: Take off the cover and bake for 15 to 20 minutes longer. Once the sauce thickens and the edges bubble, the casserole is done.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make baked bean casserole ahead of time?

Yes, and it holds up well. Assemble it in the dish and keep it covered in the fridge, then bake it when you are ready, adding a few extra minutes since it starts cold.

How long do leftover baked beans keep?

Store leftovers in an airtight container in the fridge, where they keep for about 3 to 4 days. Reheat them in the oven or microwave with a splash of water if the sauce has thickened too much.

Can I use a different kind of canned beans?

Any canned baked beans will work, though Boston-style beans give the sweeter, molasses-leaning flavor this dish is built on. If yours are plain, you may want a little more brown sugar to taste.

Can I add bacon or sausage?

Cooked bacon or sliced smoked sausage stirred in with the beans is an easy way to turn this into a heartier dish. Cook the meat first and drain it well so the casserole does not turn greasy.

What is the most common mistake with this casserole?

Leaving the dish covered the whole time is the one that gets people. The beans end up thin and watery, because the uncovered bake is what thickens the sauce.