THREE BEAN CASSEROLE

THREE BEAN CASSEROLE

Joyce Ostergard

1 pkg. (10 oz.) frozen lima beans

3 cans baked beans (6 cups)

3 cans (15 1/2 oz.) kidney beans (5cups)

1 lb. link or pork link sausages

1/2 lb. cooked ham, cut into cubes

1 medium onion, chopped

1 can (8 oz.) tomato sauce

1/2 cup catsup

1/4 cup brown sugar

1 Tbsp. salt

1/2 tsp. dry mustard

1/2 tsp. pepper

Heat oven to 400 degrees. Cook lima beans as directed on pkg., drain. Turn into 4 quart casserole. Add baked beans and kidney beans. Brown sausage on all sides. Cut into 2 or 3 pieces each. Add sausage pieces and ham to beans. Stir together remaining ingredients. Pour over beans and gently mix. Bake uncovered one hour. Makes 10/12 servings.

RANCH STYLE BEANS

Shirley Moser

1 lb. ground beef

1 envelope onion soup

2-1 lb. can pork and beans in tomato sauce

1-1 lb. can kidney beans, drained

1 cup catsup

1/2 cup cold water

2 Tbsp. prepared mustard

2 tsp. apple cider vinegar

Preheat oven 350 degrees. In large skillet, brown meat. Stir in soup mix, beans, catsup, water, mustard and vinegar. Pour into a 2 1/2 qt. casserole or bean pot. Bake 30-45 minutes until hot and bubbly.