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A little sweet, a little smoky, a whole lotta “can I have seconds?”

Alright, story time.

I made this casserole on a whim one Saturday afternoon years ago — nothing fancy, just flipping through an old magazine while sipping sweet tea and trying to figure out what to make for a neighborhood potluck. I saw “baked bean casserole” and thought, “Well, that’s humble.” But then I noticed it was Trisha Yearwood’s recipe, and I figured, if anyone knows comfort food, it’s her.

Y’all. The smell alone had me peeking into the oven before the timer was halfway done. And when I showed up at that potluck? I didn’t even make it to the table before someone asked what that amazing smell was. Long story short — it disappeared in 20 minutes, and three people asked if I’d bring it to the next one.

Now it’s just one of those recipes I reach for whenever I want to feed folks something hearty and familiar. Or when I’m tired. Or when the weather turns. Or honestly, when I just want my house to smell like home.

What’s So Great About It?

Feeds a crowd without breaking the bank
Smoky, tangy, sweet, and savory all at once
Made with pantry basics you probably already have
Bacon. On. Top.
Even picky eaters clean their plates

Here’s What You’ll Need (and What You Can Fudge)

You don’t need to measure every little thing to the dot — this is casserole cooking, not wedding cake. Just grab what you’ve got and roll with it.

1½ lbs ground beef — I usually go lean, but anything works if you drain the fat.
1 small onion, chopped fine — I’ve used half an onion before when I was low. Still great.
1 bell pepper, chopped — Green is classic, but red’s sweeter if that’s what you’ve got.
2 (16 oz) cans pork and beans — Don’t drain ’em. That liquid is liquid gold.
½ cup BBQ sauce — Sweet Baby Ray’s, homemade, store-brand — they all work.
½ cup ketchup — No, it’s not too much. It melts into everything.
2 tbsp spicy brown mustard — Don’t have it? A little yellow mustard’ll do in a pinch.
2 tbsp Worcestershire sauce
1 tbsp soy sauce — Seems odd, I know, but trust the process.
4 tbsp brown sugar — Dark or light, use what you’ve got.
6–8 slices bacon, cooked and crumbled — No shortcuts here. Bacon matters.

How To Make It (No Fuss, No Frills)

1. Get your oven goin’.
Preheat to 350°F and grease a 9×13 dish. I use nonstick spray, or sometimes just rub it with a bit of butter if I’m feeling like my grandmother.

2. Brown the beef.
Toss your ground beef, onion, and bell pepper into a big ol’ skillet. Cook it until the beef’s done and the veggies have softened. I like a few little crispy bits on the bottom — that’s where the flavor hides.

3. Mix it all together.
Pour in your beans, barbecue sauce, ketchup, mustard, Worcestershire, soy sauce, and brown sugar. Stir everything around gently until it looks like something you’d want to eat straight from the pan. Let it bubble just a bit — 5 minutes tops.

4. Into the baking dish.
Scoop that mess into your greased dish. Spread it out, smooth the top, then shower it with chopped bacon. Don’t be shy. Bacon is the hug here.

5. Bake it.
Cover it with foil and bake for 45 minutes. Then pull the foil off and let it bake another 10 so things get a little browned and bubbly.

6. Let it breathe.
Give it 10 minutes out of the oven before serving. Not just to cool — it thickens up and somehow tastes even better after it’s had a minute.

Want to Play Around?

You can change this up based on what you’ve got or what your folks like:

Use ground turkey or even little chunks of smoked sausage instead of beef
Add a drained can of black beans or kidney beans for more texture
Throw in a few pinches of red pepper flakes if you want a kick
Sprinkle cheese on top near the end of baking (my cousin swears by this)
Sub maple bacon if you like that sweet-and-savory dance

It’s hard to mess this up. Seriously.

Leftovers? You’re In Luck.

If you’ve got extras, you’re set for the next day:

Fridge: Keeps about 4 days in an airtight container.
Freezer: Freeze it after it cools, tightly wrapped. I reheat it straight from the freezer at 325°F covered for about 30–40 minutes.
Microwave: Works fine for a quick bowl. I splash a little water or broth in before reheating so it stays saucy.

That’s It, Friend

This recipe’s not flashy. It’s not fancy. But it is something folks will remember — the kind of dish that makes people feel looked after. That’s what I love about it.

If you try it, drop me a note. I wanna hear if your kids fought over the last scoop or if someone at your church dinner asked for the recipe. That’s the good stuff, right?

Until next time — keep the kitchen warm and the portions generous.