Baked Bean Casserole

• 8 slices bacon
• 1 onion, chopped
• 1 c. chopped celery
• 1 (6 oz.) can tomato paste
• 1 c. water
• 1/2 c. brown sugar
• 2 Tbsp. prepared mustard
• 2 Tbsp. cider vinegar
• dash of garlic salt
• 1 (1 lb. 12 oz.) can pork and beans
• 1 (1 lb.) can kidney beans, drained
• 2 (1 lb.) cans lima or butter beans, drained

1. Cook bacon until crisp; drain and set aside.
2. Saute onion and celery in bacon drippings until golden; drain off excess fat and discard.
3. Add tomato paste, water, brown sugar, mustard, vinegar and garlic salt.
4. In a 3-quart casserole, combine pork and beans, kidney beans and limas.
5. Add crumbled bacon, onion and celery sauce.
6. Stir to mix.
7. Bake, uncovered, in a 350u0b0 oven for 1 hour.

bacon, onion, celery, tomato paste, water, brown sugar, mustard, cider vinegar, garlic, pork, kidney beans, butter beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333353 (may not work)