Two-Bean Burger Casserole

• 6 slices bacon
• 1 lb lean ground beef (at least 80%)
• 1 large onion, chopped (1 cup)
• 1 (16 ounce) canbaked beans with bacon and brown sugar, undrained
• 1 (15 ounce) can red kidney beans, drained, reserve 1/4 cup liquid
• 14 cup packed brown sugar
• 14 cup ketchup
• 3 tablespoons white vinegar
• 1 (11 ounce) can Pillsbury refrigerated breadsticks (12 breadsticks)
• 1 tablespoon milk
• 2 teaspoons sesame seeds

1. Preheat oven to 400.
2. In a large nonstick skillet, cook bacon over medium heat, turning once, until crisp.
3. Drain on paper towels; crumble bacon; drain drippings from skillet.
4. In the same skillet, cook beef and onion over med-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
5. Stir in bacon, baked beans, kidney beans with reserved 1/4 cup liquid, brown sugar, ketchup, and vinegar.
6. Decrease heat to med-low; cook, until bubbly, stirring occasionally.
7. Pour into ungreased 11 x 7 inch glass baking dish.
8. Unroll dough; separate into 12 strips.
9. Arrange strips in lattice design over bean mixture, overlapping as necessary to fit.
10. Brush dough with milk; sprinkle with sesame seed.
11. Bake uncovered 15-20 minutes or until breadsticks are golden brown and casserole is bubbly.

bacon, lean ground beef, onion, beans, red kidney beans, brown sugar, ketchup, white vinegar, milk, sesame seeds

Taken from www.food.com/recipe/two-bean-burger-casserole-472542 (may not work)