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Crispy-Topped Meatballs and Baked Beans

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Crispy-Topped Meatballs and Baked Beans
  • Prep 10 min
  • Total 1 hr 5 min
  • Ingredients 7
  • Servings 6
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Bake an easy supper solution with canned beans and frozen meatballs in a simple barbecue sauce, all topped with crunchy shoestring potatoes.
Updated Nov 2, 2009

Ingredients

  • 1 (16-oz.) can baked beans, undrained
  • 1 (15-oz.) can kidney beans, drained
  • 1 1/2 cups frozen cut green beans
  • 1/2 cup frozen chopped onion
  • 1/4 cup barbecue sauce
  • 12 frozen cooked Italian meatballs (about 5 oz.)
  • 1 (1 3/4-oz.) can shoestring potatoes (about 1 cup)

Steps

  • 1
    Heat oven to 375°F. Spray shallow 2-quart casserole with nonstick cooking spray. In sprayed casserole, combine all ingredients except shoestring potatoes; mix well. Cover.
  • 2
    Bake covered at 375°F. for 30 minutes.
  • 3
    Uncover casserole; sprinkle evenly with shoestring potatoes, pressing lightly. Bake uncovered an additional 20 to 25 minutes or until bubbly and thoroughly heated.

Tips from the Pillsbury Kitchens

  • tip 1
    Frozen chopped onions are a convenient ingredient stocked with frozen vegetables.
  • tip 2
    Use your favorite beans in this meatball bake; try lima or pinto beans, alone or in combination with the kidney and baked beans.
  • tip 3
    Use canned green beans in place of the frozen green beans.
  • tip 4
    Stop by the deli for coleslaw to serve with this recipe. Complete the menu with sourdough bread and lemon bars from a bakery.

Nutrition Information

355 Calories, 13g Total Fat, 22g Protein, 47g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
355
Calories from Fat
115
Total Fat
13g
20%
Saturated Fat
5g
25%
Cholesterol
65mg
22%
Sodium
950mg
40%
Total Carbohydrate
47g
16%
Dietary Fiber
9g
36%
Sugars
10g
Protein
22g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
12%
12%
Iron
36%
36%
Exchanges:
2 1/2 Starch; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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