Deviled Ham Bean Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Notes section.
Equipment
- Oven
- Casserole (1 quart)
Ingredients
- ½ cup onion, sliced, separated into rings
- 1 tablespoon butter
- 1 can deviled ham, (4½ oz / 128 g), Shortcut
- 1 tablespoon molasses
- 1 teaspoon prepared yellow mustard
- dash salt
- 1 can baked beans, Boston style, (16 oz 454 g)
- 1 cup tomato, diced, fresh or canned
Instructions
- Cook onion in hot butter until soft but not browned, drain.
- Preheat your oven to 180° C (350° F), get out a 1 quart casserole.
- In a mixing bowl, add the deviled ham, molasses, mustard, salt, and beans.
- In the casserole, alternate layers of bean mixture, onion, then tomatoes.
- Bake for 30 minutes.
- Serve and enjoy.
Notes
Fair cost per serving based on the deviled ham, I am going to work on a shortcut for that.
Shortcut: Andy's Devilish Ham Spread.
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