4 slices bacon
1/2 c. chopped onion
1 (16 oz.) can Van Camp's pork and beans
1 (15 oz.) can Van Camp's dark or light red kidney beans, drained
1 (15 oz.) can Van Camp's butter beans, drained
1/4 c. firmly packed brown sugar
1/4 c. catsup
2 tbsp. molasses
1 tsp. prepared mustard

Heat oven to 375 degrees. Fry bacon until crisp; crumble and set aside. Reserve 2 tablespoons drippings in pan; saute onion in drippings until tender. In 1 1/2 quart casserole, combine bacon and onion with remaining ingredients. Bake 30 minutes or until bubbly around edges. About 8 (1/2 cup) servings.