This bean casserole—perfect for 4th of July, potlucks, and family dinners with grilled hamburgers—was passed down to us by mother and grandmother. The name Castleberry comes from the brand of canned beef we use, which isn’t available where we live in Texas. Every trip we make to Tennessee we make sure to stock up on Castleberry Beef. If you can’t find the brand, use whatever kind of barbecue chopped beef you’d like. Lots of stores have a barbecue chopped beef available; you just may have to look around in the refrigerated section, too. The recipe says you can also used pulled pork, which we have never tried but probably would be good! There is really no way to make these healthier. I’ve tried. Rinsing off the beans makes them a little less salty and using organic ketchup will cut back on the high fructose corn syrup. Just enjoy this casserole, as the flavors are excellent. If you’re adventurous, leftovers are good for bean sandwiches!
At a glance…
1 large can of pork and beans (32 oz), rinsed and drained
1 10 oz can of Castleberry Beef or Pork (about 2-2½ cups of compacted chopped beef, or a little over half a pound)
3 tbl pickle relish
1/2 c. ketchup
1/2 c. brown sugar (not packed)
1 tbl mustard
1/4-1/2 c. water
Preheat the oven to 350°. Grease a 2 1/12 quart casserole dish. Rinse beans in colander, drain, and put in dish. Add beef, relish, ketchup, sugar, and mustard. Add enough water to thin to desired consistency. Bake for 1 hour. Makes 8 1/2 cup servings.
Total time: 1:10 hours
Prep time: 10 minutes
Cook time: 1 hour
Nutrition Information (for 1 serving)
| Calories | Fat | Sat. Fat | Carbs | Sugars | Protein | Fiber | Sodium |
| 221 | 5.8g | 1.7g | 36g | 22g | 11g | 5.8g | 765mg |
Pictures & Walkthrough
| The name Castleberry comes from the kind of canned beef we use, which isn’t available where we live in Texas. If you can’t find the brand, use whatever kind of barbecue chopped beef or pulled pork you’d like, about 10 oz (a little over half a pound). |  |
| Preheat the oven to 350°. Spray a large casserole dish with non-stick spray (I use a 2 ½ quart one). Open beans and place in a colander. Rinse off with water and shake to drain. Pick out that nasty piece of pork fat, too. |  |
| Place everything in the casserole dish and stir to combine. |  |
| Place in oven and bake for 1 hour. To prevent the top from burning, stir after thirty minutes and watch the dish closely when it’s almost done. Or, after thirty minutes you can stir the beans and then cover for the last thirty minutes. Your choice! |  |
