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Kat's Bean Bacon Biscuit Casserole

6 to 8 ounces bacon 
1 cup chopped green onions, including green tops 
3 cans (approx. 16 ounces each) red kidney beans or similar beans
1/3 cup chili sauce
1/3 cup packed brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
Cornmeal Biscuits, below 
PREPARATION:

In a heavy skillet, fry bacon until crisp; crumble and set aside. Pour off all but about 2 tablespoons of bacon fat. Add onions to bacon drippings in skillet; sauté for a minute. Combine onions with beans, bacon, and seasonings in a 2-quart casserole. 
Bake at 350° for 45 minutes, stirring occasionally. Increase oven temperature to 450°. Top with cornmeal biscuits and bake for 15 to 20 minutes longer, until biscuits are browned. Bean casserole serves 8. 

1 1/2 cups all-purpose flour 
1/2 cup cornmeal 
1 tablespoon baking powder 
2 teaspoons sugar 
1 teaspoon salt 
1/4 cup shortening 
3/4 cup milk 
Cornmeal Biscuits: Into a medium bowl, sift flour, cornmeal, baking powder, sugar, and salt. Cut in shortening until particles are fine. Add milk; stir until dough holds together. Knead lightly on a floured surface, or about 8 to 10 strokes. Roll out to about 1/2-inch thick; cut with 2-inch biscuit cutter.