Baked Beans Casserole

Baked beans have always been a staple at cookouts, but when I want to take things up a notch, I make this version with smoky bacon and sautéed peppers. It’s sweet, tangy, and has just the right amount of heat—perfect for pairing with anything fresh off the grill.

There’s so much flavor in this classic casserole. Why eat plain canned beans when you can really jazz them up? And everyone loves this dish. It’s perfect with anything off the grill, or in the dead of winter when you need something hot and comforting.

This Baked Beans Casserole is easy to throw together, and the flavor payoff is huge. Whether you’re bringing it to a potluck or serving it alongside ribs or burgers, these baked beans are guaranteed to steal the show.

Ingredients

• Baked beans – You can use any kind of baked beans. Don’t worry about getting a fancy flavor because you’ll be adding more flavor to the dish.
• Bacon – I use regular sliced bacon. There’s no need to use thick-cut.
• Onion – I cook with yellow aka brown onions but any kind of onion will work in this recipe.
• Green bell pepper – You can even add jalapeno if you want a bit of a kick.
• Ketchup – Yes, ok, there’s ketchup in this dish. It’s a terrific ingredient, but you could also sub in plain tomato sauce.
• Brown sugar – You can easily cut the sugar in half if you want to use less sugar.
• Dijon mustard – Yellow mustard works in a pinch, but Dijon has better tang.
• Worcestershire sauce – Adds savory depth. Don’t skip it.
• Apple cider vinegar – Apple cider vinegar adds the right tang.
• Garlic powder – Not garlic salt, or the casserolewill be too salty.
• Smoked paprika – Use spicy smoked paprika if you like a kick!
• Chipotle powder – I love chipotle powder but a little goes a long way. You can always add more.
• Black pepper – Freshly cracked black pepper tastes best, but pre-ground works.

How to Make Baked Beans Casserole

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 350°F and lightly coating a 9 x 13-inch baking dish with nonstick cooking spray.

Cook the bacon in a large skillet over medium heat until crispy.

Transfer the bacon to a paper towel-lined plate to drain, then crumble it into bite-sized pieces.

Carefully remove all but about 2 tablespoons of bacon grease from the skillet.

Add the onion and bell pepper to the skillet and sauté for about 5 minutes, or until the onions are softened and the peppers are tender.

In a large mixing bowl, combine the baked beans, crumbled bacon, sautéed vegetables, and all remaining ingredients.

Stir until everything is evenly mixed and well combined.

Transfer the mixture to the prepared baking dish and spread it into an even layer.

Bake uncovered for 40 to 45 minutes, or until the casserole is hot, bubbly, and slightly thickened around the edges.

Remove the casserole from the oven and let it rest for a few minutes before serving.

Serve warm and enjoy!

Chef Jenn’s Tips

• Want deeper flavor? Bake the beans a day ahead and reheat before serving—they taste even better the next day.
• Swap green bell pepper for red or yellow for a sweeter twist.
• Don’t skip the chipotle powder—it adds a smoky kick that really sets this dish apart.
• If you’re short on time, use pre-cooked bacon and sauté the veggies in butter or olive oil.

Make It A Meal

These beans are a perfect match for BBQ ribs, burgers, hot dogs, or grilled sausages. Round out the plate with a scoop of creamy coleslaw or a slice of buttery cornbread for the ultimate backyard comfort meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving. These beans also freeze well—just cool completely before freezing and thaw overnight in the fridge.