I thought about sharing this recipe and almost didn't. I was a little embarrassed to admit I made a recipe that has a can of pork & beans in it. But I've been in a retro mood lately and have been browsing through old recipes. And this recipe is so old that it calls for a 16-oz. can of beans. It's now a 15-oz. can.
Last night Mommy dropped the girls off here at the farm to stay with Granddaddy while we had a meeting at church. And I left this casserole for their supper. He said Big Sister inhaled it and Baby Sister wanted more. That's what I remember happening when I made it for our little girls many years ago.
It's kid food! My definition of the perfect "kid food" recipe is one that the kids like, one that the grown-ups find tasty and one that the mom or dad can make quickly. This recipe fits the bill.
You won't see anything like this on Food Network or in any magazine any more. It wouldn't measure up to "Martha's" standards. We're all more sophisticated now, serving things like couscous and muffulettas (that's in the new Southern Living.) But for the moms who need dinner on the table fast, this is a worth a try. It's not fast food or a packaged "helper" dinner. Just put some fresh fruit and/or a salad on the side. And then sit down and enjoy a meal at the table with your family.
This recipe is so old that it lives in my old recipe box. I worry a bit about keeping all of my recipes on the computer now--that if it dies, all of my recipes go with it. But the ones that live in the old recipe box are always ready and waiting for me.
Both of these recipes were from a magazine ad for several grocery store brands. The recipe in clipped ad here has been a regular on our table since we first used it (I'll share it later) but today's recipe hasn't been thought about in ages, although we used make it often.
It was as tasty as I remembered. I tweaked the original just a little to update it. Looking through old recipes is like an archeological dig, telling tales of another time. Feel free to rename the recipe if the word "casserole" brings back not-so-fond memories for some of you.
Here is yesterday's kid-approved recipe...
Hungry Jack Beef Casserole
1 lb. extra lean ground beef
1/2 cup chopped onion
15-oz. can pork & beans
3/4 cup Kraft BBQ sauce
1 can (10-count) flaky biscuits (I couldn't find the Hungry Jack brand the recipe is named for)
1 cup shredded cheddar cheese
Preheat oven 375 degrees. Brown ground beef and onion in a skillet. Stir in pork & beans and BBQ sauce and heat until bubbly. Pour into a 2-quart casserole dish. Cut biscuits in half to form 20 half circles. Place cut-side down around edge of dish. Sprinkle biscuits with cheese. Bake 25-30 minutes, until biscuits are golden brown.
This pumpkin hat #2 is going in today's mail so that Baby Cousin gets it in time for the a little Halloween wear. Pumpkins can be for Thanksgiving, too, can't they? Hope both babies (sister and cousin) can wear their hats for a few weeks.