Baked beans are an American staple at any BBQ and this Baked Bean Supreme Casserole recipe amps up your baked beans to another level. If you are looking for an easy side dish for a cook out this is an easy dish to take.
Before I started the blog, my mother-in-law gave me a sweet little recipe book as a gift one Christmas and had Fred’s family add their favorite recipes to the recipe cards. My sister-in-law, Gina, added this as one of her family favorites.
These beans are savory and sweet with the spice of sage, tang of mustard and sweetness from the brown sugar all blend together to make these baked bean’s…supreme!
You can even take it a step further and add some crumbled bacon on top after you bake it, or add a few strips on top while it cooks in the oven. I would have done this for a nice presentation, but I thought we had bacon in the fridge and when I got home from the store to my dismay there wasn’t any. Oh, well, it may not look as pretty as it could, but it sure tastes great!
What are some of your favorite recipes to serve at bar-b-que’s? Up next on Crockpot Empire is a delicious Potato Salad made with my favorite quick and effortless hard boiled eggs made in the Crock-Pot Express Multi-Cooker! Stay tuned and until then have a fun and festive Memorial Day weekend!
- 2 15-ounce cans Van Camp's Pork and Beans
- 1 can tomato soup
- 1/2 cup brown sugar
- 1 small onion, chopped
- 2 tablespoons mustard (regular or spicy)
- 1 lb. sage breakfast sausage
- Preheat oven to 350 degrees.
- Cook sausage and drain.
- Mix all ingredients together until well combined.
- Bake for 45 minutes until bubbly.