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Published: Tuesday, 6/10/2014

Dinner Tonight: Three Bean & Cornbread Casserole

Teresa Stebbins writes, “This is a family favorite.”

Three Bean & Cornbread Casserole


  • 2 21-ounce cans baked beans
  • 1 15-ounce can kidney beans, drained
  • 1 12-ounce bag frozen baby lima beans
  • 8 ounces tomato sauce
  • 2 tablespoons molasses (or brown sugar)
  • 2 tablespoons minced onion
  • 1/2 teaspoon dry mustard
  • Salt and pepper to taste

Cornbread topping:

  • 2/3 cup flour
  • 1/3 cup cornmeal
  • 1 tablespoon sugar or honey
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 egg
  • 2 tablespoons oil

Combine the ingredients for the bean layer and place in 9“x13” greased dish. Beat the topping ingredients until smooth and spread over beans.

Bake at 400F for 30-35 minutes.

— Teresa Stebbins

Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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