Crispy-Topped Meatballs and Baked Beans

Crispy-Topped Meatballs and Baked Beans

Bake an easy supper solution with canned beans and frozen meatballs in a simple barbecue sauce, all topped with crunchy shoestring potatoes.

Prep Time



Total Time






(16-oz.) can baked beans, undrained
(15-oz.) can kidney beans, drained
1 1/2
cups Green Giant® Frozen Cut Green Beans
cup frozen chopped onion
cup barbecue sauce
frozen cooked Italian meatballs (about 5 oz.)
(1 3/4-oz.) can shoestring potatoes (about 1 cup)
  1. Heat oven to 375°F. Spray shallow 2-quart casserole with nonstick cooking spray. In sprayed casserole, combine all ingredients except shoestring potatoes; mix well. Cover.
  2. Bake covered at 375°F. for 30 minutes.
  3. Uncover casserole; sprinkle evenly with shoestring potatoes, pressing lightly. Bake uncovered an additional 20 to 25 minutes or until bubbly and thoroughly heated.
Makes 6 (1-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Frozen chopped onions are a convenient ingredient stocked with frozen vegetables.
Ingredient Substitutions
Use your favorite beans in this meatball bake; try lima or pinto beans, alone or in combination with the kidney and baked beans.
Use canned green beans in place of the frozen green beans.
Serving Suggestion
Stop by the deli for coleslaw to serve with this recipe. Complete the menu with sourdough bread and lemon bars from a bakery.

Nutrition Information:

1 Serving (1 Cup)
  • Calories 355
    • (Calories from Fat 115),
  • Total Fat 13g
    • (Saturated Fat 5g,),
  • Cholesterol 65mg;
  • Sodium 950mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 9g,
    • Sugars 10g),
  • Protein 22g;
Percent Daily Value*:
    • 2 1/2 Starch;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.