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BBQ Beans and Meatballs Casserole

Makes: 6 servings
Serving size: 1 1/2cups
Prep 30 mins Bake 350°F 30 mins
BBQ Beans and Meatballs Casserole
Ingredients
  • 1  tablespoon  olive oil
  • 1  cup  thinly sliced carrots (2 medium)
  • 1/2  cup  chopped onion (1 medium)
  • 1/2  cup  thinly sliced celery (1 stalk)
  • 1  cup  frozen French-cut green beans
  • 1 14 1/2 ounce can  no-salt-added diced tomatoes, undrained
  • 1/2  cup  low-calorie barbecue sauce
  • 1  tablespoon  balsamic vinegar
  • 1  teaspoon  dried oregano, crushed
  • 2 15 - 16  ounce can  cannellini beans (white kidney beans), rinsed and drained
  • 1 12 - 14  ounce package  frozen cooked turkey meatballs, thawed
  • 1/4  cup  chopped green onion tops
Directions

1. Preheat oven to 350 degrees F. In a large skillet heat oil over medium heat. Add carrots, onion, and celery; cook for 8 to 10 minutes or until tender, stirring occasionally. Add green beans. Cook for 2 minutes more, stirring occasionally. Stir in tomatoes, barbecue sauce, balsamic vinegar, and oregano. Stir in beans and meatballs. Transfer mixture to a 2-quart casserole.

2. Bake, covered, for 10 minutes. Uncover. Bake for 20 to 25 minutes more or until heated through. Sprinkle with green onion tops just before serving.

Nutrition Facts (BBQ Beans and Meatballs Casserole)
  • Servings Per Recipe 6,
  • cal. (kcal) 264,
  • Fat, total (g) 10,
  • chol. (mg) 61,
  • sat. fat (g) 2,
  • carb. (g) 31,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 9,
  • sugar (g) 5,
  • pro. (g) 20,
  • vit. A (IU) 3839,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 752,
  • Potassium (mg) 386,
  • calcium (mg) 111,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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