Two-Bean Burger Casserole

slices bacon

lb lean (at least 80%) ground beef

cup chopped onions (2 medium)

can (16 oz) baked beans with bacon and brown sugar, undrained

can (15 oz) Progresso™ red kidney beans, drained, 1/4 cup liquid reserved

1/4

cup packed brown sugar

1/4

cup ketchup

tablespoons white vinegar

can (11 oz) Pillsbury™ refrigerated original breadsticks (12 breadsticks)

tablespoon milk

teaspoons sesame seed

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1

Heat oven to 400°F. In 12-inch nonstick skillet, cook bacon over medium heat, turning once, until crisp. Drain on paper towels; crumble bacon. Drain drippings from skillet.
2

In skillet, cook beef and onions over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bacon, baked beans, kidney beans with reserved 1/4 cup liquid, brown sugar, ketchup and vinegar. Reduce heat to medium-low; cook until bubbly, stirring occasionally. Pour into ungreased 11x7-inch (2-quart) glass baking dish.
3

Unroll dough; separate into 12 strips. Arrange strips in lattice design over bean mixture, overlapping as necessary to fit. Brush dough with milk; sprinkle with sesame seed.
4

Bake 15 to 20 minutes or until breadsticks are golden brown and filling is bubbly.

Brushing milk on the breadstick dough helps the breadsticks brown more evenly. For soft, moist breadsticks, brush dough with melted butter before sprinkling with sesame seed and baking. If you want a shiny, glossy crust, brush beaten egg over dough before baking.
If you don’t own a 12-inch skillet, use an electric skillet or a Dutch oven.

Nutrition Information

3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.