This simple Hamburger Baked Bean Casserole with Sriracha is a fantastic update to what was a staple in our home growing up. A bit of spice is nice!
The last time I made a Hamburger Baked Bean Casserole I was right in the middle of the process of having decided to sell my old home and getting ready to actually put it on the market.
While I will always have great memories of that home and I cried a river of tears at leaving it; it was time and I’ve been happy where I landed. Still, some things never change; it seems this casserole always comes about when I’m doing some pantry organization! Back in 2013 I was simply trying to use pantry items and not have to move them; this past week it was more about having too many cans of baked beans and not enough room to store them.
That happens sometimes; I’ll see something and buy it and get home and find I already have plenty. Welcome to my world of baked beans, panko breadcrumbs, and dried espresso. Seriously I could open my own market with those three items!
Every single time, this casserole transports me to those years of being a single mom and making casseroles and quick meals for two young girls.
I honestly think versions of this recipe have been around for a gazillion years. If I’m not mistaken my mom made it for us as kids too; dishes like this were our idea of ‘Hamburger Helper.’ It’s funny; I’ve always loved this dish but never think of making it without a family to feed. I need to get over that; I love it too!
It is requisite that it be served with either biscuits or corn muffins. And in keeping with tradition they are either Bisquick biscuits or Jiffy Cornbread Mix. NO judging!!
I did mix it up just a bit this time from what I’ve normally done with the addition of some Sriracha. Who says you can’t go home again AND make changes? I’ve long been a proponent of Emeril Lagasse and his suggestion we ‘kick it up a notch.’ This sauce sure did just that.
Flavorful? Absolutely. Hot? Yes. Burn your tongue hot? No. Meaning it was perfect for me…I want flavor, not a flame throwing experience! The amount will depend on your tolerance; I suggest starting with 2 Tablespoons and then adding more if your taste buds like it hotter. My neighbor Sam, something of a hot sauce aficionado easily added more when I served it…so definitely different strokes for different folks.
I can’t deny that the sweet element is what I’ve always found appealing; something about that mixture of molasses and brown sugar with a touch of mustard and a hint of smokiness that transports this dish far beyond mere baked beans; the addition of ground beef makes it a whole meal in a bowl.
Adding heat? No words; makes it even better. Leftovers were a bit scarce so I added some pasta and topped it with some sour cream and more Sriracha Pepper Sauce. Second verse as good as the first! Really try this…bet your family loves it too!
PIN ‘Hamburger Baked Bean Casserole’
- 1 tsp chili powder
- 2 Tbsp apple cider vinegar
- 1 tsp. dry mustard
- 2 Tbsp molasses
- 1/2 Cup brown sugar
- 1/2 C onion (to taste)
- 2 - 16 oz cans baked beans
- 1 med can pork and beans
- 1 small can kidney beans
- 2-4 Tbsp Sriracha Sauce (depends on your heat index!)
- 1/4 lb. bacon cut into one inch slices
- 1/2 lb. hamburger
- Preheat oven to 350 degrees.
- Combine the beef, bacon and onion in a large over proof skillet and brown until the meat is browned and the onions have softened. Drain off the grease.
- Add the remaining ingredients, mix well and bake in the oven for 35-40 minutes until hot and bubbly.
- We love it served with cornbread!
In a hurry? Make it in a pressure cooker. Brown the beef, bacon and onions and drain. Add the remaining ingredients, set your pressure cooker on Manual/High for 5 minutes; let natural release and serve!
Amount Per Serving: Calories: 439Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 1038mgCarbohydrates: 63gFiber: 8gSugar: 28gProtein: 22g
The nutritional information is computer-generated and only an estimate.
I was provided with a sample of the Rocky Mountain Sriracha but all opinions are my own.