Directions

1. Preheat oven to 375°F. In a 6-quart Dutch oven cook and stir ground beef, onions and celery over medium-high heat until beef is browned and vegetables are tender. Drain fat.
2. Add soup, ketchup, and tomato paste to beef mixture; stir until combined. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until thickened slightly. Add beans, brown sugar, and mustard; stir until combined.
3. Transfer bean mixture to a 3-quart casserole. Cover and bake 1 hour or until bubbly and thickened to desired consistency. Let stand 10 minutes before serving.